This dish was inspired by the food that Camille had in her fridge. At the time, she had 4 mushrooms, so that is what she used. If you have more, it’s really good with about 2 cups of sliced mushrooms and I’m sure it would be good with anywhere in between. We’ve enjoyed it with both cremini and oyster mushrooms and would bet it would also taste good with shiitake mushrooms and chestnut mushrooms.
Also, we realize that yesterday was Indigenous People’s Day. If you’re interested in why we feel so called ‘Columbus Day’ should be changed federally to Indigenous People’s Day check out this beautiful episode from the All My Relations Podcast.
Serves: 4
Time: 30 minutes
Ingredients
For the greens:
1 bunch Swiss chard, de-stemmed and thinly sliced
some mushrooms (see intro)
salt
1/4 tsp pepper
2 tbsp olive oil
2 tbsp coconut aminos
1 tsp pomegranate molasses (optional)
For the tofu:
1 block tofu
1/4 cup sesame oil
1 tsp salt
1/4 cup nutritional yeast
For the rice:
1 cup sushi rice
2 cups slightly salted water
1 tsp rice or champagne vinegar
1/2 tsp sugar
For the garnish:
1/4 cup cashews, toasted
1/2 bunch thinly sliced green onion
Slice the mushrooms and sautee until golden brown with salt and pepper. Taste to make sure these are seasoned to your preference. While they are cooking, de-stem the chard and slice into small ribbons. When the mushrooms are fully cooked, add the swiss chard, pomegranate molasses, a bit of salt, and coconut aminos. Cook 1 minute until the chard is shiny and soft but not yet browning.
Cook the sushi rice in salted water until done. You want to add some salt, but since you won’t be draining the rice it shouldn’t be as salty as sea water. We used about 1/2 tsp salt, but this will depend on the type of salt you are using. Once it is cooked, add all the other ingredients to the rice and fluff with a fork.
Slice the tofu into 1 inch squares. Heat the sesame oil in a pan, once hot add the tofu. Cook undisturbed on one side until golden brown. Salt and flip. Cook until crispy on the second side and then pour all the nutritional yeast in the pan and stir to coat.
Toast the cashews if they are raw and slice the green onions.
To serve, assemble rice on the bottom, then tofu, then greens. Top with toasted cashews and green onion and enjoy!
