Ingredients per serving


Roast the mushrooms

  • Mushrooms, assorted 2.0 lb
  • Olive oil 0.25 cup
  • Salt 2.0 tsp
  • pepper 2.0 tsp
  • Rosemary, fresh, finely chopped 2.0 Tbsp

Braise the greens

Make silken tofu

  • soy milk(at least 12 grams protein per serving) 2.0 cups
  • Nigari Tofu Coagulant(magnesium chloride) 0.75 tsp
  • Boiling wateras needed



  1. Roast the mushrooms

    • For the smoked mushrooms: Place mushrooms in smoker and smoke for 20 minutes
    • Preheat oven to 425°F.
    • Once mushrooms are done smoking, toss them with olive oil, salt, and pepper.
    • Place mushrooms in oven and roast for 15 - 20 minutes to concentrate flavor. Reserve and keep warm.
  2. Braise the greens

    • Heat olive oil and sauté shallots for 1 minute. Add thyme. Add greens and sauté until wilted.
    • Add Knorr® Liquid Concentrated Vegetable Base and Knorr® Professional Brown Gravy. Bring to a boil, cover and gently simmer for 15 - 30 minutes, until greens are tender. Set aside and keep warm.
  3. Make silken tofu

    • Heat soy milk to 167°F.
    • Pour into three serving cups and add ¼ teaspoon Nigari Tofu Coagulant to each cup and mix briefly.
    • Place into a dry box with a lid. Pour hot water into the box around cups, to level of soy milk. Cover and let sit for 5 - 10 minutes. Once set, remove cups from box.
    • Top the tofu with warmed greens and roasted mushrooms, and serve immediately.