YOUR SOLIN GENERATED RECIPE
Hearty Mushroom Ragu with Herb-Roasted Cauliflower Rice
A robust, savory ragu loaded with earthy cremini mushrooms, tender extra firm tofu cubes, and white cannellini beans simmered in a fragrant tomato base with garlic, onion, and fresh herbs. Paired with zesty herb-roasted cauliflower rice accented with a hint of lemon, this dish delivers a satisfying burst of flavor and texture.
INGREDIENTS
150 grams Extra Firm Tofu
200 grams Cremini Mushrooms
150 grams Cherry Tomatoes
120 grams Crushed Tomatoes (Canned)
50 grams Yellow Onion
2 cloves Garlic
120 grams Cannellini Beans
1 tablespoon Olive Oil
200 grams Cauliflower
0.5 Lemon
5 grams Fresh Thyme
5 grams Fresh Oregano
PREPARATION
Press the extra firm tofu to remove excess water and cut it into small cubes.
Finely chop the yellow onion and mince the garlic.
Heat olive oil in a large skillet over medium heat. Sauté the onion and garlic until translucent and fragrant.
Add the sliced cremini mushrooms to the skillet. Sauté until they start to soften and release their moisture.
Gently fold in the tofu cubes and allow them to brown slightly.
Add the cherry tomatoes, crushed tomatoes, and cannellini beans. Stir in the fresh thyme and oregano. Season with salt and pepper to taste.
Let the ragu simmer on low heat for about 10-12 minutes, allowing the flavors to meld together.
While the ragu simmers, prepare the cauliflower rice by grating or processing the cauliflower into rice-sized pieces.
Lightly toss the cauliflower rice with a squeeze of lemon juice, a pinch of salt, and a bit of chopped fresh thyme and oregano.
Spread the cauliflower rice on a baking sheet and roast in a preheated oven at 400°F for 10 minutes until tender and slightly golden.
Plate a serving of herb-roasted cauliflower rice and top with a generous portion of the hearty mushroom ragu. Serve warm.