Vegan Stuffed Portabella Mushrooms
Stuffed portabella mushrooms with baked tofu and crunchy kale drizzled with a creamy cajun dressing for the win! They are vegan and gluten-free!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Sides / Salads
- Method: Oven
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 (14-oz) package firm tofu
- 1 1/2 teaspoons Cajun seasoning, divided
- 4 portabella mushrooms (or more)
- 1 bunch of kale, stems removed, roughly teared
For the creamy cajun dressing:
- 3 tablespoons olive oil
- 1 tablespoon sesame oil
- 3 tablespoons tahini (sesame paste)
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground ginger
- 1 1/2 teaspoons Cajun seasoning
Instructions
- Prepare the tofu: Preheat the oven to 425°F (220°C). Wrap the tofu in a few layers of paper towels and place a small heavy object (like a book or a plate) on top of it. This will soak up the liquid. Let it sit for 10 minutes. Dice tofu and place on a lightly greased baking sheet. Sprinkle with 1 teaspoon of cajun seasoning. Bake for 25-30 minutes.
- Prepare the mushrooms: Remove the stems and gills from the portabella mushrooms. (Use a spoon to scrape out the gills gently.) Brush olive oil on both sides of the mushrooms and sprinkle with 1/2 teaspoon of cajun seasoning. Place the mushrooms on a greased baking sheet, cap side up.
- Cook the kale: Boil the kale in water for 2-3 minutes or until tender and crunchy. Drain well and set aside.
- Make the creamy Cajun sauce: Combine all the ingredients for the creamy Cajun dressing in a small bowl and stir until blended.
- Broil the mushrooms: Once the tofu is done, switch the oven to the broiler and broil the mushrooms for 4-5 minutes. Remove them from the broiler and let them cool a bit.
- Stuff the mushrooms: Stuff the mushrooms with a generous amount of kale and baked tofu. Drizzle with the creamy cajun dressing and serve.
Notes
This recipe produces enough vegetable filling and dressing to stuff more portabella mushrooms. The rest of the tofu and kale can be mixed with the dressing as a delightful vegan salad.
Nutrition
- Serving Size: 1
- Calories: 308
- Sugar: 2.7g
- Sodium: 890.9mg
- Fat: 25.4g
- Saturated Fat: 9.3g
- Carbohydrates: 9.3g
- Fiber: 3.3g
- Protein: 14.1g
- Cholesterol: 0mg