WILD MUSHROOM TOFU PATTY WITH SAUERKRAUT SLAW AND HERB SAUCE

(serves 4)

INGREDIENTS

For the patty:

1 Tbsp olive oil

1 small onion, diced

1/2 cup shiitake mushrooms 1/2 cup baby bella mushrooms 1/2 cup oyster mushrooms 2 tsp minced garlic

1 tsp porcini powder

1 Tbsp balsamic vinegar

1/2 package extra firm tofu drained, rinsed, and pressed dry then crumbled

For the sauerkraut slaw:

1 bunch chard, sliced

1 bunch kale, sliced

1 bunch collard greens, sliced 1 cup garlic sauerkraut

2 Tbsp white vinegar

2 Tbsp olive oil

1 Tbsp maple syrup

Salt and pepper to taste

For the pickled onion: 1 red onion, thinly sliced 1/4 cup white vinegar 1/2 tsp salt

For the herb sauce:

1 bunch parsley

1 bunch basil

1 Tbsp Dijon mustard 3 cloves garlic

Juice of 1 lemon

1 Tbsp red wine vinegar 2 Tbsp olive oil

PREPARATION

For the patty:

1. Sauté onions in olive oil until soft. Add mushrooms and cook until soft and no liquid remains. 2. Add garlic and porcini powder. Cook for another minute. Add balsamic and deglaze.

3. Add all ingredients to a food processor and pulse until incorporated but not puréed.

4. Shape into patties and pan-sear on each side until a little crispy.

For the sauerkraut slaw: 1. Mix all ingredients together and massage a little.

For the pickled onion:

1. Bring vinegar and salt to boil. Turn off heat and pour over onions, let sit for at least 10 minutes.

For the herb sauce:

1. Blend all ingredients

together.