Plant-based, gut friendly and easy to make 🤩
- The perfect way to celebrate the holidays with friends and family while keeping things cruelty-free, healthy and super delicious 😋🌱
I usually celebrate the holidays with my closest friends, and often we do potlucks.
Everyone is from a different part of the world, so our potlucks are always full of diversity.
Some of us will bring something our families traditionally make for the holidays, but most of us will bring something we bought last minute on the way to the party 😂 (no judgments, been there, done that and love my friends).
We pick an evening, we drink, play games, drink some more, then we seat around a large table and eat a bunch of different foods.
We always find new ways to enjoy our favorite holiday foods.
So, inspired by that multicultural friends-giving spirit I chose to make a plant-based amino + miso glazed skewers 🍢
It’s salty, slightly spicy, delicious and easy to share. And the best part is that you won’t have to spend hours making it 😋
I often prefer to pair my light miso paste with Copra’s Coconut Aminos and Copra’s Organic Coconut Nectar because this flavor combination adds the right amount of umami and sweetness to your mushrooms and tofu while keeping everything juicy and tender.
This flavorful glaze is not only gut friendly due to the fermentation process used to create the miso paste and Copra’s coconut aminos but also because of the addition of Copra’s Organic Coconut Nectar it packs in a tone of amino acids, antioxidants and other essential nutrients that support a healthy and balanced immune system 🧬
Alright, so enough talking let’s get into it!
👉 Pre-heat your oven at 370F.
👉 Start placing your mushrooms on a parchment lined tray, then brushing it with a generous amount of Copra’s coconut aminos, then bake it at 370F for about 20 minutes flipping half way to ensure that both sides gets a little crispy.
Once your mushrooms are out of the oven, let it cool off for a couple minutes.
While you wait for your mushrooms to cool down start preparing the rest of ingredients.
Cut your tofu pounces in half with scissors ✂️
Thinly slice your onions, garlic and ginger. And your jalapeños in halves.
When you have everything ready to go, start filling the center of your tofu pounce with onion, jalapeño, garlic and ginger, folding in half then poking through with wooden sticks or metal skewers.
Add your mushrooms next, then another tofu pounce.
You can make it as big or as small as you like. With this quantities I made about 8 skewers, which feeds 3-4 people.
After you finish arranging your ingredients on the skewer, it’s time to make our glaze 🤩
👉 Start by adding a bit of hot water to a bowl, add your miso and whisk until it becomes a thick sauce.
Add Copra’s coconut aminos, Copra’s organic coconut nectar and lemon… feel free to add a little dahs of sake to make it a bit more fun 😌
Once that’s done, place your beautiful skewers on a parchment lined tray and brush your miso glaze generously all over the mushrooms and tofu pounces.
Make it at 375F for about 20 minutes flipping it once in a while and brushing more glaze on it.
The tofu should be crispy on the outside and the mushroom will suck all the glaze making everything super juicy while keeping a nice crunchy exterior 😋
It’s easier and way more fun than making a normal vegetable or meat roast, and it will definitely surprise your friends and loved ones 🥰
👉 Ingredients:
- 6 pounces of tofu
- 300g mushrooms
- 1 jalapeño
- 3 cloves of garlic
- 1 large red onion
- 1/2 ginger thinly sliced
👉 Glaze:
- 2 oz hot water
- 3 tbsp light miso paste
- 3 tbsp Copra’s Coconut Aminos
- 3 tbsp Copra’s Organic Coconut Nectar
