Mushroom + Tofu Skewers with Succotash
Why we love it:
- 1⁄2 Yellow Onion (diced)
- 1 clove Garlic (minced)
- 1 Tablespoon Unsalted Butter
- 1 teaspoon Extra Virgin Olive Oil (divided)
- 3 ears Corn (off the cob or 2 cups frozen kernels)
- 1 teaspoon Kosher Salt (divided)
- 3 Roma Tomatos (cherry tomatoes, or whatever looks good)
- 1 package Edamame (they usually come in 12 ounce bags)
- 1 package Firm Tofu (Firm or extra firm usually 12-16 ounces, doesn't matter really, just use the whole package)
- 1⁄2 pound Cremini Mushrooms
- 1 cup Heavy Cream
- 1⁄2 bunch Basil
1. ONION + GARLIC
Peel and dice the yellow onion into small dice. Mince the garlic.
Heat a large sauté pan with tall sides over medium heat. Melt the butter and add ½ teaspoon olive oil. Add the onion and garlic and sauté for 3-5 minutes. Prep the corn during this time.
Shuck the corn and slice the kernels off into a large bowl. If using frozen corn, measure it out, no need to defrost it first.
Add the corn kernels and ½ teaspoon of salt to the pan.
Dice the tomato and add to the pan. Cook for about 2 minutes.
Add the edamame to the pan. Stir to combine and cook for about 6-10 minutes. Turn down to lower heat if it’s picking up any color or you feel like you constantly need to stir - you should be able to let it sit and slowly come together.
Meanwhile, prep the skewers. Dice the tofu into 1” cubes as evenly as possible. Wipe the mushrooms down with a slightly damp paper towel.
You could alternate but the skewers cook more consistently if you cook all mushroom and all tofu.
Thread the pieces evenly onto skewers leaving an uncovered part as a handle. Press the cubes and mushrooms close enough together so they nestle together but not so tightly that they’re squished.
Sprinkle all sides evenly with the remaining ½ teaspoon of salt. Drizzle with olive oil.
Heat a large sauté pan over high heat. Add ½ teaspoon of olive oil and when its shimmering, add the skewers. Cook for about 3 minutes then carefully turn. Cook for 3 more minutes and turn again. Make the final turn to sear the 4th side and they should be cooked through.
Add the cream to the succotash and stir well to combine. Bring it to a simmer and cook for a final minute to thicken just a bit.
Mince half of the bunch of basil and add most of it to the succotash and turn off the heat.
Plate a big scoop of succotash topped with skewers. Garnish with any leftover basil.