Savory and Sweet

Do you ever mix fruit into your savory dishes? We love doing so because it adds a ‘pop’ of sweetness that is just enough to take your meal to the next level. If you’re leery about adding blueberries (or other berries) to your dinner, don’t be! I have giant containers of Baby Bella mushrooms and blueberries and some tofu that needed to be eaten up so I decided to combine the three with some other ingredients to create a something that I did not want to stop eating! I really tried hard not to use nutritional yeast in this recipe because a lot of you may still not know what it is (shame, shame) so I decided to keep the ingredients pretty basic.

This concoction would go fabulously over cooked quinoa or millet or atop a bed of leafy greens. I had mine over romaine and kept adding more lettuce to prolong my eating enjoyment and to keep me from eating it all in one sitting (I want some for lunch tomorrow!).

By the way, I did have prep-pictures for this recipe but accidentally deleted them so unfortunately you only get to see the finished dish.

Blueberry Mushroom Mélange
[Serves 2]

  • 1 tsp. Canola Oil
  • 1 cup chopped red onion
  • 1 baby bell pepper, chopped
  • 1 tsp. minced garlic
  • ½ package of extra-firm tofu, cut into small cubes
  • 2 cups sliced baby bella mushrooms
  • ½ tsp. rubbed Sage
  • 1 tsp. dried Rosemary
  • ½ tsp. onion powder
  • 1/3 cup Almond Milk (I used unsweetened Vanilla and loved it!)
  • 1/3 cup Blueberries
  • 1 cup chopped Spinach (or kale or other dark leafy green)
  • Salt & Pepper, to taste

– Heat the oil in a skillet over medium-low heat, and then add the onions (they should sizzle when you add them). Sauté until translucent and then add the garlic and bell pepper.

– Add the cubed tofu and continue sautéing until most of the sides are browned.

– Meanwhile, in another heated skillet (medium-high) add the mushrooms and a sprinkle of salt. Let them cook until they release their juices and then flip them over.

– Once the tofu and mushrooms are cooked, add the mushrooms and spices to the pan with the tofu, then add the almond milk and blueberries.

– Continue to stir until most of the milk has evaporated, then add spinach and cook until the spinach is wilted.

– Serve over cooked quinoa, millet, rice or over a salad.

What’s your favorite savory/sweet combination?


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