Recipe: Vegetarian Swiss Steak (not Loma Linda or Worthington)

VEGETARIAN SWISS STEAK

2 tbsp sesame oil or canola oil
1 1/2 cups sliced fresh mushrooms
1 cup sliced onion
1 cup diced green bell pepper
2 tbsp minced garlic
1 tbsp 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
4 pieces firm tofu; 2 ounces each**
2 tbsp tamari
1/4 cup sesame oil
TO SERVE:
mashed potatoes and a green vegetable or cooked noodles.

Preheat oven to 350 degrees F.

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 minutes.

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 1/4 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 8x8-inch baking dish. 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.

*You may substitute 1/3 cup soy sauce (don't add water) for the barley miso.

**You may substitute seitan for the tofu

Note: This recipe, developed by Ron Pickarski, was given to me in a newspaper clipping by a co-worker. Rather than tofu, I used seitan that I had bought in the produce section of the grocery store. It is a relatively quick meal to put together that even my carnivorous roommate enjoys.

Servings: 4
Source: Kathleen G. Kidd/rec.food.recipes