Mushrooms and Tofu In Parchment Paper
SERVES TWO (420 calories per serving)
12 ounces mushrooms, sliced (I used cremini and shiitake)
8 ounces Wildwood sprouted organic tofu, diced into small cubes
1 cup cooked brown rice
1 clove of garlic, minced
1 sprig of rosemary, leaves finely chopped
1 tsp miso
3 T balsamic vinegar
2 1/2 T coconut oil, melted (can use microwave for 20 seconds)
Sea salt and pepper
2 sprigs of thyme (optional)
INSTRUCTIONS
Preheat the oven to 400 degrees F.
Cut the parchment paper: Take one sheet of parchment (about the size of a full sheet tray), fold it in half and cut out the shape of half a heart so that when you unfold the paper, the cut out is heart-shaped. Repeat with the other piece(s).
Combine the sliced mushrooms, tofu, brown rice garlic, rosemary, miso, balsamic vinegar, olive oil, salt and pepper in a large bowl and toss until mushrooms and tofu are evenly coated in the vinegar and oil.
Place one side of the heart-shaped paper on a baking sheet. Place half of the mushroom and tofu mixture onto the paper towards the crease and trying to keep it as compact as possible. Place a thyme sprig on top if using. Fold the edge of the paper toward you tightly, starting at the top curve of the heart. After the first fold, take the next inch or so and fold it towards you again, overlapping the previous fold a little bit. Continue this process until you’ve sealed up the whole pocket.
Repeat the sealing process with remaining pockets/mushroom and tofu mixture. Place pockets on a baking sheet and put into the oven for 20 minutes. The packets should be quite puffed up. Snip them open with scissors carefully and serve.
Watch: How to Seal a Parchment Paper Packet: