Name: Vegetarian Swiss Steak
Ingredients: 2 tablespoon sesame oil or canola oil; 1 1/2 cup sliced fresh mushrooms; 1 cup sliced onion; 1 cup diced green bell pepper; 2 tablespoon minced garlic; 1 tablespoon chopped fresh basil; 1/4 cup dark barley miso, dissolved in 1/4 cup water; 2 cup tomato puree; 1 cup water; 1/4 tsp black pepper; 4 tomatoes, blanched, peeled, seeded and chopped (optional); 2 tablespoon tamari; 4 pieces firm tofu, 2 ounces each; 1/4 cup sesame oil

Vegetarian Swiss Steak

Ingredients

2 tablespoons sesame oil or canola oil
1 1/2 cup sliced fresh mushrooms
1 cup sliced onion
1 cup diced green bell pepper
2 tablespoons minced garlic
1 tablespoon chopped fresh basil
1/4 cup dark barley miso, dissolved in 1/4 cup water
2 cups tomato puree
1 cup water
1/4 tsp black pepper
4 tomatoes, blanched, peeled, seeded and chopped (optional)
2 tablespoons tamari
4 pieces firm tofu, 2 ounces each
1/4 cup sesame oil

Instructions

Heat the 2 tablespoons of sesame or canola oil in a medium saucepan. Saute the mushrooms, onion, bell pepper and garlic with the basil for 5-8 minues. Stir in the dissolved miso. Add the tomato puree, water, black pepper and optional tomatoes. Simmer for 5 minutes. Pour the tamari evenly over the tofu. Marinate about 10 minutes. Heat the 0.25 cup sesame oil in a skillet. Saute the tofu on both sides until golden brown, 2-3 minutes. Put a bit of the sauce in a baking dish 8 inches square. Put the tofu on the top; cover with the rest of the sauce. Cover the dish. Bake at 350 degrees for 20-25 minutes. Serve with mashed potatoes and a green vegetable or over noodles. Note: You may substitute 1/3 cup soy sauce for the barley miso, and seitan for the tofu.