Zubereitung

1. 1

   Cook quinoa

2. 2

   After the tofu has thawed, drain and squeeze the excess water off.

3. 3

   Brush off portobello mushrooms and remove the stems.

4. 4

   Make the marinade for the mushroom: 3 tablespoons of olive oil, 3 tablespoons of balsamic vinaigrette, salt, and pepper (just keep adding the salt little by little until the marinade tastes good to you).

5. 5

   Heat 3 tablespoons of olive oil in a pan and add the onions, garlic, oregano, and basil. After you sweat the onions, add the tofu. Note: smash the tofu with your hands and place it into the pan. Keep stirring and cook on medium heat for about 15 to 20 minutes.

6. 6

   Add Nutritional yeast, spinach, tomato, and lemon juice to the tofu. Cook for another minute then set aside.

7. 7

   Dip the mushroom in the marinade and place on a baking pan (top side down).

8. 8

   Stuff the mushrooms with the tofu and veggies.

9. 9

   Top it off with vegan cheese.

10. 10

    Preheat oven 370 degrees.

11. 11

    Bake stuffed mushrooms for 15 to 20 minutes.

12. 12

    Serve over quinoa.