Heat canola oil in saute pan. Add the onions and stir, cooking for a minute or two. Add peppers, cook another 3-4 minutes. Add mushrooms and cook until browned. Crumble the tofu into the pan, using a wooden spoon to break it up a little more. Cook until some of the moisture is absorbed. Add the garlic and cook two minutes. Meanwhile make the sauce by mixing the tahini, miso, mustard, soy sauce, and nutritional yeast with the hot water. Use a whisk or a fork to really break down the miso and tahini.
Pour this sauce of the tofu mixture and stir, cooking for 2-3 minutes.
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|Serving Size: 1 Serving (219g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 123 (50%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 0mg||0 %|
|Sodium 1084mg||37 %|
|Potassium 322.1mg||8 %|
|Total Carbohydrate 16.4g||5 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 11.4g|
|Protein 16.8g||24 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 246
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