I like to work a little tofu
into my diet here and there. This tofu stuffed portobello mushroom usually
hits the spot. If you stick to natural, more traditional, and
unprocessed forms of soy you can alleviate most health concerns around soy.
The commercialization of soy has managed to turn soy into a
“Frankenfood” monster by using GMO soy and creating so many
products from refined soy. Therefore, my personal policy about soy is to
use a whole food approach and common sense, backed up by this
article from Dr. Mark Hyman, MD. Keep your soy products organic,
natural, fermented, sprouted if possible, and in a more traditional
form.
This recipe uses two such traditional forms of soy: organic tofu
and organic miso paste. I love combining miso, mushrooms, any chance I get.
These flavors love being together! This makes a great, simple entree.
You can enjoy it right away or as a protein-rich salad topper for a
lunch or brunch. The stuffing is somewhat similar to a tofu scramble, with a
little more depth from the other ingredients.
