Hot and sour mushroom and tofu soup

Hot and sour mushroom and tofu soup

For the cold days ahead of us, this soup fills all the requisites: light and filling, packed with protein from the tofu and egg that go along so well  with the 2 varieties of mushrooms. A rich broth made with chillies, ginger and garlic adds heat and a spicy oriental flare to the soup. The original recipe calls for bamboo shoots instead of my second type of mushroom. It is from Jamie Oliver and you can find it here .


2 cloves of garlic
1 fresh red chilly
sea salt
ground white pepper
1 thumb-sized piece of ginger peeled and diced
250 g shitake mushrooms , cleaned
250 g buttom mushroom, finely sliced
vegetable oil
3 tbs low-salt soy sauce
3 to 4 tbs rice vinegar
1 tsp honey

1.5 litres hot vegetable stock
150 g firm tofu cut in 1 cm cubes
2 green onions chopped
½ bunch of chives chopped
1 large egg, beaten


Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar, adding a pinch of salt. Peel, finely chop and add the ginger, combining it well.
Finely slice the buttons mushrooms and separate the threads of the shiitake mushroom.

Heat a tbs of oil in a large heavy-based saucepan over a medium-high heat, add the mushrooms and fry for 4 minutes, or until lightly golden. Stir in the chilli paste and mushroons and fry for a little bit.
In the mean time mix together the soy sauce, rice vinegar, the honey and the white pepper. Stir the mixture into the pan and cook for a minute, then pour in the hot stock and bring gently to the boil. Reduce the heat to low and simmer for 10 minutes, or until slightly reduced.

Add the tofu, the spring onions and chives.
Once reduced, remove the soup from the heat. Using a chopstick, stir the soup in a clockwise direction until you get a little whirlpool, then slowly add the beaten egg, stirring continuously to form thin ribbons. Stir in the tofu and return to the heat for 1 minute to warm through. Season to taste with soy and vinegar, then serve immediately with the spring onions and chives on top.

Tofu chocolate mousse – healthy and the fastest ever

Tofu chocolate mousse – healthy and the fastest ever


I’ve seen Michael Smith preparing this dessert on TV a long time ago and have been willing to try it. He called it “the world’s fastest chocolate mousse”. It is like magic, so fast and so nutritious and yummy and made with only 2 ingredients! Before I decided to post it I made sure to watch my family’s reaction and did not mention to them that this chocolate mousse was actually prepared with tofu. Yes, I am not crazy, tofu! The recipe calls for bittersweet chocolate, which I didn’t use, I know my family doesn’t like it. It is so filling that you can make it in really small bowls for better portion control if you are watching our calories intake.
It is a festive enough dessert for the holidays coming ahead and it can be prepared ahead of time up to 2 days.
Give it a try and let me know what you think.

Fastest healthy chocolate mousse ever

4 portions or 6 smaller ones

8 oz silken tofu, room temperature
8 oz bittersweet chocolate, chopped (I used milk chocolate)
1 tablespoon vanilla extract

Melt chocolate in a bowl set over a pot of simmering water. Be careful to not allow any drop of water in the chocolate mix.
Puree the tofu in a food processor until very smooth.
Add the melted chocolate and vanilla and puree again until the mixture is very smooth.
Pour into 4 or 6 serving dishes and chill until ready to serve.
Top with whipped cream.

Enjoy and thanks for stopping by!


Gourmet Portobello mushrooms and tofu burgers

Gourmet Portobello mushrooms and tofu burgers


I’ve been planning to make veggie burgers for a long time and have been researching for a recipe for quite a while. It turns out is not easy, either the taste is not appealing or they are difficult to shape in patties. But the real challenge is finding the way to cook them without crumbling, that’s the art of it!
Once I got started on the idea I had to get it right, no way I would give it up. After several attempts with different recipes and unfortunately, some ingredients waste, here is my final product! Really the challenging part is to get the right consistency that allows the burgers to be shaped properly and even then the burgers will be still delicate when cooking, but won’t break it apart if you’re careful. For this recipe barbecuing is not an option. Cook them in a non sticky frying pan using Pam.

This is a slightly modified version of Michael’s Smith recipe of a veggie burger. Can’t talk enough about how I love his shows and recipes, probably not a coincidence that we’re both Canadians at heart!
The combination of Portobello and shiitake mushrooms with tofu, brown rice, bulgur and spices was just perfect!

Yes, the burger’s appearance is not appealing until you get them in the right shape and cooked with a nice crust. I did my best with the pictures and I am very glad I could do a good enough job on presenting them to my family too. Of course, I got the the “what do you mean, veggie burgers???” comments that didn’t flow after they saw how tasty they looked and actually like a beef burger in color.
But the best part: so very tasty! A feast for the senses in texture, delicacy and comfort. Yes, a comfy veggie burger, that’s my definition!
We ate them without the buns, with a beautiful salad. No ketchup was required either!
It was so worth the work! It is time consuming but one recipes yields 16 yummy burgers.


Super tasty veggie burgers that don’t crumble

2 tablespoons olive oil
4 Portobello mushrooms, sliced
1 cup of shiitake mushrooms, chopped
2 onions, chopped
2 cloves of garlic, minced
1/2 cup brown rice
1/2 cup bulgar
2 cups of water ( start with 1 cup and resist the temptation of adding more water)
2 tbs soysauce
1 bay leaf
2 eggs (or 3 whites)
1 block of firm tofu
2 tbs Miso paste
1 cup of breadcrumbs (I used Panko)
Salt and pepper

Heat a saucepot over medium-high heat and add oil. When hot, add mushrooms, onions and garlic. Sauté until the mushrooms lose their moisture and onions begin to caramelize. Add rice, bulgar, water, soy sauce and bay leaf. Cover with a lid and cook over medium low until the grains have absorbed all the liquid, around 25 min. Let mixture cool with the lid on the pan to allow the rice to cook completely.
Place mushroom and rice mixture into the bowl of a food processor and add eggs, tofu, Miso paste, breadcrumbs and seasoning. Puree until smooth.
Form into patties and refrigerate until firm. Fry over medium high heat until golden and cooked through.

Enjoy and thanks for stopping by.