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© Meredith Corporation. All rights reserved. Used with permission.
Heat oil in a large skillet over medium heat. Add mushrooms and garlic; sauté until mushrooms are tender and liquid has evaporated. Stir in thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from pan; keep warm.
Lightly season tofu slices with additional salt and pepper. In the same skillet, cook tofu slices, half at a time, if necessary, over medium-high heat for 3 to 4 minutes or until lightly browned and heated through, turning once. Remove from pan. Add vinegar to pan; bring to a boil. Boil gently for 1 minute. Remove from heat.
To serve, arrange greens on serving plates. Top each with tofu slices. Drizzle with reduced vinegar. Top tofu with mushrooms and cheese. Serve with baguette slices.