Shiitake & Cashew Tofu Medley

Instructions

1. Prepare the Cashews

   15 min waiting

   • Place cashews in a heatproof bowl and cover with boiling water.
   • Soak for 15 minutes until softened and plump. Set aside.

2. Rehydrate the Shiitake Mushrooms

   2 min hands-on20 min waiting

   • Soak dried shiitake mushrooms in warm water for 20 minutes or until fully rehydrated.
   • Squeeze out excess water and tear into bite-sized pieces.

3. Sauté the Mushrooms

   8 min hands-on

   • Heat olive oil in a frying pan over medium-high heat.
   • Add torn shiitake mushrooms, a pinch of salt, and black pepper.
   • Cook for 7–8 minutes, stirring occasionally, until golden brown. Remove and set aside.

4. Prepare the Cashew Cream

   5 min hands-on

   • Drain soaked cashews and transfer to a blender.
   • Add miso, yeast extract, juice of one lemon, salt, and water.
   • Blend until smooth and silky. Adjust consistency with water if needed.

5. Cook the Aromatics

   8 min hands-on

   • Heat olive oil in the same frying pan over medium heat.
   • Add diced onions and cook for 6 minutes until softened.
   • Add minced garlic and cook for 2 minutes until fragrant.

6. Incorporate the Tofu

   5 min hands-on

   • Grate firm tofu into the pan with onions and garlic.
   • Stir and cook for 5 minutes until tofu absorbs flavors and turns slightly golden.

7. Add the Beans and Liquid

   3 min hands-on10 min waiting

   • Stir in drained pinto beans and reserved bean liquid.
   • Simmer over medium heat for 10–15 minutes, stirring occasionally.

8. Flavor and Finish the Base

   1 min hands-on

   • Add half of the sautéed mushrooms, some cashew cream, and soy sauce.
   • Stir to combine and adjust seasoning with salt and pepper.

9. Prepare the Kale

   3 min hands-on1 min waiting

   • Blanch kale in simmering water for 1 minute, then transfer to ice water.
   • Drain, pat dry, and toss with olive oil, lemon juice, salt, and pepper.

10. Assemble the Dish

    3 min hands-on

    • Spoon tofu-bean mixture onto plates.
    • Top with remaining mushrooms, cashew cream, and kale.
    • Sprinkle with chives and sesame seeds. Drizzle with olive oil.

11. Serve

    1 min hands-on

    • Serve immediately with slices of crusty bread on the side.
    • Cooking tips:
    • Use a high-quality olive oil for finishing to enhance flavor.
    • Ensure mushrooms are not overcrowded in the pan for extra crispiness.
    • Adjust the consistency of the cashew cream to your preference.
    • Consider adding lemon zest to the kale garnish for brightness.