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
- Start to heat a pan of salted water for the pasta. In a small (teeny) bowl mix together the thyme, polenta, salt and pepper.
- 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!
- 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.
- If using, add the splash of white wine and stir well. Add the non-dairy milk and reduce the heat, letting the sauce thicken.
- When the pasta is nearly cooked, mix in the chopped parsley and cheese shreds or nutritional yeast, then turn off the heat.
- Drain the pasta and mix well with the mushroom sauce. Serve with the crusted tofu on top.