Tofu and Wild Mushroom Bread Pudding
This is one of my greatest recipes of all time. I love this dish. The earthy flavors are so splendid and the creamy sauce belies the fact that it's vegan.
3 tablespoons extra virgin olive oil
5 shallots, thinly sliced
10 dried shiitake mushrooms, soaked until tender, stems removed, family sliced
6 ounces oyster mushrooms, thinly sliced
10 crimini mushrooms, thinly sliced
2 tablespoons fresh basil, minced
2 tablespoons fresh flatleaf parsley, minced
1 teaspoon fresh thyme, minced
1 pound tofu, extra firm
1 cup unsweetened almond or soymilk
1 teaspoon baking powder
1 loaf whole grain of sourdough bread, crust removed, 6 cups, 1 inch cubes
1/2 cup whole wheat bread crumbs
1/4 cup non-dairy soy parmagiano cheese
Preheat the oven to 350 degrees and lightly oil a 9-inch square glass baking dish. Place the oil and shallots and a pinch of salt in a skillet, over medium heat. Sweat the shallots until translucent. Stir in the shiitake mushrooms and saute� for 1 minute. Add the remaining mushrooms, season with salt, and sautee until they begin to release their juices into the pan. Stir in the basil, parsley and tie, stir well and continue cooking, stirring frequently until the mushrooms are tender and beginning to brown. Remove from the heat and set aside.
Combine the tofu, milk and baking powder in a food processor. Season lightly with salt and puree until smooth. Transfer to mixing bowl and fold in the bread cubes. Stir in the mushroom mixture and spoon evenly into prepared dish. Mix the breadcrumbs and soy cheese together and sprinkle over the top of the bread pudding.
Bake 50 to 60 minutes, or until browned at the edges and set in the center. Remove from the oven and allow to set for fifteen minutes before serving.
Makes 4-5 servings