Umami, the fifth taste, is definitely one of my favorites. Umami is presented through marinated portobello mushrooms, spicy baked tofu and a miso dressing that has a hint of sriracha. We are using a 50/50 lettuce mix with quinoa for a complete protien offereing. The mushrooms are marinated in a balsamic vinegar, tamari and garlic sauce. The tofu is marinated for 24 hours in a sriracha, tomato paste and rice wine vinegar mixture. Toppings included roasted cauliflower and shredded carrots. No one does this better than Vito and Vera. I would warm this dish and youll note the mushrooms and farro on top.