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Creamy Mushroom Penne with Thyme Crusted Tofu [Vegan]
This pasta makes a wonderful weeknight dinner and is filled with delicious tofu for added texture!
Ingredients You Need for Creamy Mushroom Penne with Thyme Crusted Tofu [Vegan]
How to Prepare Creamy Mushroom Penne with Thyme Crusted Tofu [Vegan]
- 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.
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