MOFO - Day 21 - IRON Chef Round Up and Blackened Tofu Portobello Benny

This was my first time hosting the MOFO Iron Chef challenge. I'm not sure if I picked tough ingredients or what happened, but there were only three of us who did the challenge. But, oh, what gorgeous recipes they were.

The first entry came from Sugarcookie of the PPK and Down Home Vegan. She braved making a grocery store run after a nasty ice storm to run out to get the ingredients for this (not to mention watching her beloved Vikes get smashed). So I applaud you and hail you truly Iron for your dedication to the challenge!!

Her creation is this beautiful Grilled Portobello with Red Quinoa and Chipotle Cream. Now I HAVE to have one of these salads. Thanks for being so hard core!!!

Next was Christina of Vegan Van-Guard. She slid into home at the last minute! She made a beautiful version of portobello fajitas with and almond based chipotle crema. It looks so good. Check it out!!

I've been neglecting one of my favorite meals this fine MoFo - Brunch! One of my favorite non-vegan brunch dishes was Eggs Benedict. I don't know if it was the presentation, those cute stacks of deliciousness and decadence or if it was the flavor. This dish satisfies both. I wanted to make something that wasn't carb overload and had some good veggie action going on. There are a few components and steps, but you can marinade the tofu and mushrooms the night before. You can also whip up the aioli and blackening spice ahead of time. The aioli will keep for 1-2 weeks in the fridge and the blackening spice will keep for a long time in an airtight container.

Pour yourself a mimosa with fresh squeezed orange juice and have fun with this pretty, delicious re-vamped chile-ized, colorful version of a classic.

Blackened Tofu Portobello Benny

4 medium sized portobello mushrooms, stems and gills removed
I actually used some super giant creminis (about 2 1/2" wide). If you can find them feel free to sub 8 of them.
1 - 14 oz package extra firm tofu, drained and pressed
4 - 1/4 inch thick slices large tomato
1 large avocado cut into slices

Tofu and Mushroom marinade

1/4 cup plus 2 tablespoons soy
1/2 cup veggie broth
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon black pepper
1 teaspoon Mexican oregano

Blackening Spice

2 teaspoons ancho chile powder
2 teaspoons medium or mild chile powder
2 teaspoon granulated onion
2 teaspoons granulated garlic
3/4 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon white pepper

2 teaspoons olive oil
16 oz spinach, rinsed, leaving some water on leaves
1 1/2 tablespoons fresh lemon juice
4 cloves garlic

Chipotle Garlic Aioli

1/2 cup Vegannaise

4 teaspoons adobo sauce (from can of chipotles in adobo)

2 teaspoon lemon juice

2 teaspoons granulated garlic

In a 9 x 13 baking dish mix all marinade ingredients. Slice tofu into 4 equal slices the length of tofu block, making 4 large steaks (cut into 8 if using smaller mushrooms). Place tofu and mushrooms in pan with marinade. Marinade for at least one hour turning once. 

Preheat oven to 350.

Remove tofu from marinade and place on separate plate. Cover baking dish with foil and bake in oven for 10-15 minutes until juices are running from mushrooms and they are cooked through, but not overcooked.*

While mushrooms are baking prepare blackened tofu. Heat large iron skillet over medium high heat until just under smoking. Spray with canola oil. Place blackening spice in shallow small dish (large enough for tofu to fit in with a little extra space for flipping. Coat each side of tofu with blackening spice and place back on plate. When all slices are coated, spray one side with canola oil. Carefully place oiled side down in hot iron skillet. You might want to turn you vent/fan on at this point. It is likely to get a bit smoky. Blacken tofu on first side for about 3 minutes. Spray other side of tofu with oil before flipping. Blacken on second side for about 2 more minutes being careful not to burn. Turn heat off. 

Next prepare spinach. Spray large high sided saute pan or wok with canola oil. Over medium heat saute garlic for about 30 seconds until it is fragrant. Place slightly wet spinach in pan with lemon juice. Saute, stirring frequently until just wilted.

To assemble benedicts:

On each plate place one portobello mushroom. Layer with sauteed spinach, blackened tofu, tomato slice (sprinkled with a touch of black salt), avocado and dollop with 1-2 tablespoons Chipotle Garlic Aoili. Serve immediately.

Sausage Option:

I originally made these with the mushrooms stuffed with about 1 1/2 tablespoons Gimme Lean sausage. Fred preferred the sausage versions, but I  think they are great without, but if you want something a little heartier you can make this version.

*Before putting mushrooms in oven to bake, break up 2 tablespoons of Gimme Lean Sausage over each mushroom. Increase your baking time by 5-10 minutes depending on your oven.