Swiss Chard and Tofu Stuffed Portobellos

Swiss Chard and Tofu Stuffed Portobellos Serves 2 4 Portobello mushrooms Half of a sweet onion, finely chopped 3 cloves of garlic 1 tsp Bragg’s liquid aminos ¼ tsp of anise seed ¼ tsp celery seed ½ teaspoon ground sage 1 tsp garlic powder (optional) ½ tsp rosemary Stems from 4 Portobellos, chopped 6 large leaves of Swiss chard, finely chopped (can substitute for 3 cups of spinach, finely chopped) 1 package of soft tofu (300g), drained of water Preheat oven to 425℉ (218℃). In a large saucepan, add onions, garlic and spices and cook until onions are translucent. Add in the Portobello stems and Swiss chard, and let wilt. Stir in the soft tofu, break apart until the mixture is smooth. Fill mushroom caps and place on a tray. Bake for 30 minutes. Enjoy with a side of your choice.