Creamy sauce with a nice crisp coating on the tofu, combined with the amazing flavors of sage and mushroom: this recipe is a dream come true!

Creamy Mushroom Penne with Thyme Crusted Tofu [Vegan]






  • 1 onion, finely chopped
  • 4-6 cloves garlic, minced/smashed/finely chopped
  • 6 fat mushrooms, sliced
  • 2 tablespoon plain flour, or thickening flour
  • splash of white wine (optional)
  • 1 cup non-dairy milk
  • 1/4 cup vegan cheese shreds (melty!) or nutritional yeast
  • handful of fresh parsley, chopped
  • half 14-ounce pack tofu, pressed and sliced into small ‘steaks’
  • 1 teaspoon thyme
  • 2 tablespoons polenta
  • salt and pepper
  • enough penne for two
  • olive oil


  1. Start to heat a pan of salted water for the pasta. In a small (teeny) bowl mix together the thyme, polenta, salt and pepper.
  2. Turn the heat on to both a griddle pan and skillet/frying pan. Dip the tofu in olive oil and coat in the thyme/polenta mixture. Put the tofu into the griddle pan to cook; you’ll need to turn these over halfway through cooking the mushroom sauce!
  3. Cook the onion and garlic in a little oil until they start to soften. Add the chopped mushrooms, and wait until they start to soften too. Mix in the plain/thickening flour and mix well.
  4. If using, add the splash of white wine and stir well. Add the non-dairy milk and reduce the heat, letting the sauce thicken.
  5. When the pasta is nearly cooked, mix in the chopped parsley and cheese shreds or nutritional yeast, then turn off the heat.
  6. Drain the pasta and mix well with the mushroom sauce. Serve with the crusted tofu on top.