Mushrooms are sweet - astringent, heavy and difficult to digest, so pacifying Pitta (slightly heating though), however aggravating both Vata and Kapha. No wonder that nature gives us the variety of mushrooms during summer.
Ayurveda considers mushrooms to be tamasic, which means it "sleeps" your consciousness. The tamasic effect is not always "bad", it helps us to relax, switch off, ease out. If you feel you need that earthy energy, this dish might be your choice.
Recipe of Mushroom Tofu (if your mushrooms are bigger in amount of marinade)
400 g small mushrooms (crimini, button)
100 g tofu
1/2 tablespoon oil (sesame or sunflower)
1 tablespoon balsamic vinegar
1 tablespoon soy sauce (or tamari)
2 cloves garlic, grated
1/3 teaspoon thyme fresh or dry (use slightly more if you like)
2 teaspoons unrefined sugar
salt & pepper to taste
Put everything together and mix it well, then layer the mushroom and tofu on a baking tray and pour the mixture over it. Let the sauce reach everywhere as equal as possible. Put it to bake on 180 degree for about 35 mins. Turn it after 20 mins to roast on both sides.
1.5 cup basmati or jasmin rice
1 medium onion (seasonal yellow, or if fresh green then 2)
1 cup of broccoli florets
1/2 red bell pepper
a handful of green beans
1 tablespoon of oil
salt to taste
------> any fresh vegetables from the fridge will do well
Sautee the onion in the heated oil until its transparent then add the vegetables and salt, mix well and sautee a little more. Then add 1 & 2/3 cup of hot water and let it simmer until ready.
Serve it with fresh green salad and/or sauerkraut if you crave some extra sourness beside the mushroom tofu.
-> if you are a Vata use less mushroom and more tofu (with strong Vata imbalance better to skip mushroom)
-> if you are a Kapha use some chilli flakes and add some greens in the place of tofu, spinach or kale & some extra carrot ;p)