Ingredients: |
Ingredients: 8 ounces fusilli
3/4 cup cashews, soaked for at least 2 hours - cover with water
1 1/2 cups vegetable or mushroom broth
For the tofu:
14 ounces extra-firm tofu, sliced into thin strips
1 tablespoon olive oil
For the sauce:
1 tablespoon olive oil
1 medium yellow onion, quartered and thinly sliced
1/2 teaspoon salt, plus a pinch
4 cloves garlic, minced
8 ounces cremini mushrooms, thinly sliced
1 teaspoon dried thyme
1/2 cup dry white wine
2 tablespoons tomato paste
Several pinches of freshly ground black pepper
Chopped fresh flat-leaf parsley, for garnish (optional)
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Directions: |
Directions:Bring a large pot of salted water to a boil for the pasta. When it's boiling, cook the pasta according to the package directions. Drain and set aside.
Drain the cashews and add them to a blender along with the vegetable broth. Blend until very smooth, with only a slight graininess. This could take anywhere from 1 to 5 minutes depending on the strength of your machine. Scrape down the sides with a rubber spatula now and again to make sure you get everything.
Prepare the Tofu:
Preheat a large, heavy-bottomed pan over medium heat and add the oil. Saute the tofu along with the salt for 5 minutes or so, until it's just slightly browned. Set the tofu on a plate covered with aluminum foil as you prepare the sauce.
Prepare the Sauce:
In the same pan in which you cooked the tofu, still on medium heat, add the oil and saute the onion in the oil along with a pinch of salt for about 5 minutes, until translucent. Add the minced garlic and saute for 30 seconds or so.
Now add the mushrooms and thyme and cook until the mushrooms are lightly browned, about 5 more minutes. Add the wine, tomato paste, remaining 1/2 teaspoon salt, and pepper, stir and turn the heat up to high. Let the wine reduce by about half. This should take about 5 minutes or so. Turn the heat back down to medium.
Pour in the cashew mixture. Stir until well-combined and let thicken for about 5 minutes. Taste for seasoning. Add the tofu and toss to coat, carefully, so as not to break the tofu. Serve over the pasta, and garnish with fresh parsley, if you like. |
Personal
Notes: |
Personal
Notes: Sarah is not a huge fan of mushrooms but she likes this dish! The creaminess and slightly sweet nutty taste of the cashew cream along with the mushroom flavor makes this a delicious and filling meal. Enjoy!
(It's vegetarian, vegan, and gluten-free - if you buy gluten-free pasta.)
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This recipe for Tofu-Mushroom Stroganoff is from