Shiitake and Tofu Pilaf


Published January 31, 2013 | Written by

Published by: Healthline Exclusive

Servings: 4
Total Time: 65 min

Prep Time: 15 min | Cook Time: 40 min


When sauteing shiitake mushrooms, you want to brown them really well to get the most flavour. If your family doesn't like tofu, try substituting lean cooked chicken.

Nutrition Facts
Serving size: approximately 1 1/2 cups
Calories per serving: 238
% Daily Value*
Total Fat 5.3g 8%
Saturated Fat 0.9g 5%
Sodium 618mg 26%
Protein 9.7g 13%
Percent Daily Values are based on a 2,000 calorie diet.


  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 1/4 pound shiitake mushrooms, thinly sliced
  • 1 cup uncooked jasmine rice
  • 4 cups low-sodium vegetable broth
  • 2 carrots, grated
  • 1 celery stalk, finely chopped
  • 1 teaspoon minced garlic
  • 8 ounces firm tofu, diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon chopped fresh rosemary

Step by Step:

  1. Preheat oven to 350°F.
  2. Heat the oil in a large saucepan over medium-high heat, and add onion. Cook 3 minutes. Add mushroom and cook 4 minutes or until golden brown. Add rice and cook, stirring occasionally, 2 minutes more. Add broth, carrot, celery, and garlic. Bring to a boil. Reduce heat and cook covered until all the liquid is absorbed, about 20 minutes.
  3. Add tofu, salt, pepper, and rosemary to rice mixture and stir gently to combine. Spoon into a lightly greased 2 quart casserole dish coated with cooking spray.
  4. Bake covered, at 350°F for 20 minutes or until thoroughly heated.