Pan grilled Tofu & Porcini mushrooms

Today being ‘Ash Wednesday’, the first day of lent, Christians all around the world practice abstainance in to prepare themselves for Easter. Since I know a lot of people who turn vegetarian for these forty days, I thought of protein substitutes with simple recipes and complex flavors



Tofu – 100gm

Ginger – ½ inch

Kikoman soy sauce – 50ml

Bell peppers – 20gm

Porcini mushrooms – 1no.

Spring onion – 1tsp

Olive oil – 1tbsp


  1. Collect all your ingredients before you start. This is called ‘mise en place’.
  2. Grate the ginger to a paste & add in the soy. Give it a quick stir & marinade the tofu for about 10 min. in the ginger & soy sauce.
  3. Add the olive oil to a frying pan & place over a medium flame. Once the pan is hot, gently sear the tofu on all sides giving each piece a bit of a crisp crust. Add a spoon of the soy & ginger sauce to the tofu to release a smoky flavor. Once done, remove the tofu & leave to rest for a minute.
  4. Thinly slice the mushroom & bell peppers. To the same pan, add in the cut vegetables & sauté for a minute on high heat. This will cook the vegetables from outside & leave it crisp.
  5. Finally assemble the dish starting with the sautéed mushrooms, followed by the tofu & bell peppers. Spoon a bit of the soy & ginger, finally garnish with the chopped spring onions.
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