Pasta with Cheesy Mushroom Sauce and Tofu

Nika’s Pick34g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

pasta

• 200 g pasta
• 100 g zucchini
• 50 g cherry tomatoes
• 1 tbsp olive oil
• 200 g marinated tofu

sauce

• 150 g button mushrooms
• 250 ml soy cooking cream
• 2 tbsp nutritional yeast
• 20 ml lemon juice
• 1 tsp salt
• 1 pinch black pepper

Contains: gluten, soy

How to make it

1. Bring a pot of water to a boil for the pasta. Salt it well, and once it starts boiling, add the pasta and cook according to the package instructions.
2. While the water heats up and the pasta cooks, cut the tofu into small cubes. Heat a little oil (½ tbsp) in a small pan over medium-high heat and fry the tofu until golden on all sides, about 5–7 minutes. In the last 2 minutes, add the zucchini sliced into half-moons. Set aside.
3. Add the sliced mushrooms to the same pan and sauté them dry until they release most of their moisture. Only then add the remaining oil and fry them until golden for another 3 minutes.
4. Pour in the soy cream, stir well, and add nutritional yeast, lemon juice, salt, and black pepper. Mix thoroughly and bring to a gentle simmer. If the sauce becomes too thick, loosen it with a little pasta cooking water. Taste and adjust the seasoning if needed.
5. Add the drained pasta directly to the pan with the sauce and mix well. Finally, add the pan-fried tofu, zucchini, and halved cherry tomatoes.

Nutrition