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Looking for a healthy but delicious dinner? Try this recipe–Tofu stuffed with meatless ‘meat’ stuffing is crisp but no oil is used. ‘Matcha’ coating is the secret to the crispness. You would love to use a ‘steak knife’ to enjoy this flavorful, substantial Tofu. It’s delicious with ‘No Sugar Teriyaki Sauce.’ This dish is vegan, SOS (sugar-free, oil-free, and salt-free), and gluten-free, if you use gluten-free soy sauce. Even meat lovers love it!

Watch the video of the cooking class hosted by Health Coach Sharon Mcrae. In this class, Kiyomi also shared Coconut Cauliflower Rice & Pineapple Shish Kabob with Mango Mustard Sauce

Makes 2 servings

Ingredients:

Stuffed Tofu

1 Firm or Extra Firm Tofu

1 Portabella Mushroom

2 cloves Garlic

1/4 c Walnuts, toasted and chopped

1 small or 1/2 large Acorn Squash, baked

1 Tbsp. Gluten-Free Flour (You can use wholewheat flour but gluten-free flour makes Tofu crisper.)

1/2 tsp. “Matcha Spice” Blend* (Click the link for a simple recipe to make “Matcha Spice” Blend.)

2 c Arugula

No Sugar Teriyaki Sauce

1/2 c Raisins

1/2 c Hot Water

1/2 Onion, coarsely chopped

1 Tbsp. Sesame Seeds

1/2 tsp. Ginger, grated

1/4 tsp. Cayenne Pepper

1/2 c Soy sauce (Use gluten-free soy sauce if you would like to make it gluten-free.)

Instructions:

First Step: Make Stuffing

  1. Preheat oven to 400F. Cut odd both ends of acorn squash. Cut in half and remove seeds. Wet the squash with running water. Put them with the cut side down on a baking sheet. Bake for 25 minutes or until tender. Let it cool so you can handle them without burning your hands.
  2. Chop Portabella mushroom into 1/4″ pieces. Peel and chop garlic cloves finely.
  3. Add 1/4 c water to a pot. Add mushroom and garlic to the pot over medium heat. When water is boiling, stir and “water-saute” until the mushroom is cooked through and tender.
  4. Scoop the squash meat from the baked squash into a bowl. Mash it with a fork. Fold in cooked mushroom and garlic mixture with liquid, and then add chopped walnuts.

Second Step: Dehydrate Tofu

  1. Cut Tofu diagonally, so you have 2 triangle-shaped pieces. On a plate, put a two-layered paper towel, Tofu, and another layer of paper towel in that order. Gently put 3-6 plates on top. Microwave for 3 minutes.

2. Gently remove the plates from the microwave. The Paper towel absorbed water from Tofu and is wet. Squeeze the water out of both of the paper towels.

3. Layer the paper towel and Tofu on a plate in the same way. Gently put 3-6 plates on top. Microwave another 3 minutes. Remove from microwave. Now you have well-dehydrated Tofu pieces.

Third Step: Stuff Tofu

  1. Mix gluten-free flour and matcha spice blend on a plate. Spread the mixture on the plate.
  2. Cut the center of the Tofu so it makes a ‘pocket’. Gently push Tofu down on the matcha flour mixture to coat all sides of the Tofu.
  3. Stuff with the mushroom/squash stuffing. About 2 Tbsp. of the stuffing will fit in each Tofu. Save the leftover stuffing for other use, such as ‘meatless meatballs’ and ‘meatless gravy.’ See bonus recipes below.
  4. Gently lay stuffed Tofu in the air fryer basket. Air fry 350F for 8 minutes. Flip over the Tofu, and then air fry at 350F for 8 more minutes.

Fourth Step: Make No Sugar Teriyaki Sauce

  1. Soak 1/2 c raisins in 1/2 c hot water for 10 minutes.
  2. Put soaked raisins including liquid, coarsely chopped onion, sesame seeds, ginger, cayenne pepper, and soy sauce in a food processor. Process until smooth.

Finally: Assemble

  1. Put Arugula on a plate.
  2. Using a tong, put the hot stuffed Tofu on Arugula.
  3. Pour No Sugar Teriyaki Sauce generously over Tofu.
vegan and SOS stuffed tofu with teriyaki sauce
The photo also shows Coconut Cauliflower Rice and Grilled Pineapple Shish Kabob with Mango Mustard Sauce

Bonus recipes

The above Teriyaki sauce will be enough for 4 servings. As for stuffing, the above ingredients will make 5-6 servings, depending on the size of the acorn squash. And here are a couple of different ways to enjoy this delicious stuffing:

  1. Meatless Meatballs–Form the mushroom/squash mixture into 1″ balls. Mix 1 Tbsp. gluten-free flour and 1/2 tsp. Matcha Spice Blend. Roll the balls in the flour/matcha mix to coat each ball. Air fry the coated balls in a 350F air fryer for 8 minutes.
  2. Meatless Gravy–Process the mushroom/squash mixture until smooth. Enjoy it over a baked or mashed potato.

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(C) SEI MEE TEA(R) 2022

Rice and Shish Kabob

Stuffed Tofu with No Sugar Teriyaki Sauce

Kiyomi
Looking for a healthy but delicious dinner? Try this recipe–Tofu stuffed with meatless ‘meat’ stuffing is crisp but no oil is used. ‘Matcha’ coating is the secret of the crispness. 
Course Main Course
Cuisine Fusion
Servings 2 Servings

Equipment

  • 1 Air Fryer

Ingredients
  

  • 1 Firm or Extra Firm Tofu
  • 1 Portabella Mushroom
  • 2 cloves Garlic
  • ¼ cup Walnuts toasted and chopped
  • 1 small or half large Acorn Squash baked
  • 1 tbsp Gluten Free Flour You can use wholewheat flour but gluten-free flour makes Tofu crisper
  • 1 tsp Matcha Spice Blend see recipe below
  • 2 cups Arugula
  • ½ cup Raisins
  • ½ cup Hot Water
  • ½ Onion coarsely chopped
  • 1 tbsp Sesame Seeds
  • ½ tsp Ginger grated
  • ¼ tsp Cayenne Pepper
  • ½ cup Soy Sauce Use gluten-free soy sauce if you would like to make it gluten-free

Instructions
 

  • MAKE STUFFING:
  • Preheat oven to 400° F. Cut odd both ends of acorn squash. Cut in half and remove seeds. Wet the squash with running water. Put them with the cut side down on a baking sheet. Bake for 25 minutes or until tender. Let it cool so you can handle them without burning your hands.
  • Chop Portabella mushroom into 1/4″ pieces. Peel and chop garlic cloves finely.
  • Add 1/4 c water in a pot. Add mushroom and garlic to the pot over medium heat. When water is boiling, stir and “water-saute” until mushroom is cooked through and tender.
  • Scoop the squash meat from the baked squash into a bowl. Mash it with a fork. Fold in cooked mushroom and garlic mixture with liquid, and then add chopped walnuts.
  • DEHYDRATE TOFU:
  • Cut Tofu diagonaly, so you have 2 triangle shaped pieces. On a plate, put two layered paper towel, Tofu, another layer of papertowel in that order. Gently put 3-6 plates on top. Microwave 3 minutes.
  • Gently remove the plates from the microwave. Paper towel absorbed water from Tofu and is wet. Squeeze the water out of both of the paper towels.
  • Layer the paper towel and Tofu on a plate in the same way. Gently put 3-6 plates on top. Microwave another 3 minutes. Remove from microwave. Now you have well-dehydrated Tofu pieces.
  • STUFF TOFU:
  • Mix gluten free flour and matcha spice blend on a plate. Spread the mixture on the plate.
  • Cut the center of the Tofu so it makes a ‘pocket’. Gently push Tofu down on the matcha flour mixture to coat all sides of Tofu.
  • Stuff with the mushroom/squash stuffing. About 2 Tbsp. of the stuffing will fit in each Tofu. Save the left over stuffing for other use, such as ‘meatless meatballs’ and ‘meatless gravy.’ See bonus recipes below.
  • Gently lay stuffed Tofu in the air fryer basket. Air fry 350° F for 8 minutes. Flip over the Tofu, and then air fry 350° F for 8 more minutes.
  • MAKE NO SUGAR ADDED TERIYAKI SAUCE:
  • Soak 1/2 c raisins in 1/2 c hot water for 10 minutes.
  • Put soaked raisins including liquid, coarsely chopped onion, sesame seeds, ginger, cayenne pepper, and soy sauce in a food processor. Process until smooth.
  • ASSEMBLE:
  • Put Arugula on a plate.
  • Using a tong, put the hot stuffed Tofu on Arugula.
  • Pour No Sugar Teriyaki Sauce generously over Tofu.
Keyword Matcha, Teriyaki Sauce, Tufo
matcha spice

Matcha Spice

Kiyomi
Would you like to reduce the amount of salt in your healthy diet? Try ‘Matcha’ Spice–it’s salt-free, but it brings a pleasant flavor from the foods you add it to, thanks to the ‘umami’ that Matcha or Sencha powder you use in the blend.
Course Cooking Aid
Cuisine Asian

Ingredients
  

  • 2 tbsp Matcha or Sencha Powder for a low-caffeine version
  • 2 tbsp Garlic Powder
  • 2 tbsp Paprika
  • 1 tsp Black Pepper

Instructions
 

  • Mix/shake 4 ingredients
  • Store the blend in an airtight container. Great for stir fry, roasted vegetables and more!
Keyword Edible Green Sencha, Matcha, Spice