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Mushroom homemade sauce (made of shiitake and champignon mushrooms), combined with good smoked tofu and freshly cooked pasta – can be perfect a choice for quick and easy dinner or lunch. This is one of my favourite dishes that I warmly recommend. I simply love the combo of smokiness of soft tofu slices and mushroom sauce flavour.
After I slightly drained tofu and sliced it, I fried it very briefly on a large non-stick frying pan with the addition of some toasted sesame seed oil. It was done in short amount of time.
To prepare the mushroom sauce I used the same large frying pan, put sliced champignons on it together with some wheat flour and 1 tbsp. of oil, and stirred all with a spoon. Next thing was to heat up the pan to a high temperature and to fry mushrooms for approx. 8-10 min.
Mushrooms became crispy and golden brown in colour. I turned off the stove, added pepper and stirred with a spoon. Next step was to add the rest of ingredients (in the way that is explained in instruction section), to stir well, making sure that vegetable cube is dissolving while stirring and cooking.
I cooked sauce for 10 min. The thickness of sauce depends on how thick is vegan cooking cream, therefore take in consideration that you might need slightly less water. The cooking cream I used is very thick, almost as greek yoghurt. In case you are in a lack of tofu with smoky flavour, you can use regular tofu and add a couple of drops of liquid smoke to it, let it rest for 2 min. and then use.
Recipe
Ingredients
For the pasta:
- 200 gr of pasta;
- a bit of sunflower oil for drizzling.
For the tofu:
- 200 gr of good quality smoked tofu, sliced in pieces;
- 2 tbsp. of toasted sesame oil.
For the mushroom sauce:
- 15 gr of dried shiitake mushrooms + some boiling water for soaking;
- 350 gr of champignon mushrooms, sliced;
- 2 tbsp. of wheat flour;
- 1 tbsp. of sunflower oil;
- 1 vegetable vegan bouillon cube;
- 500 ml of vegan cooking cream;
- 1/2 tsp. of salt (if necessary);
- 1 tsp. of ground pepper;
- 2 tsp. of dried onion powder;
- 1 tbsp. of nutritional yeast;
- 2 dcl of water.
Preparation time
10 min.
Cooking time
25 min.
Servings
2
INSTRUCTIONS
Directions for pasta and tofu:
1. Cook pasta by following instructions from the package. Drain, drizzle with a bit of oil, set aside.
2. Heat up sesame oil on a large non-stick frying pan, add tofu slices and fry them for 2 min. on each side (until they get golden brown colour). Turn off the heat, and set aside.
Directions for the mushroom sauce:
1. Soak shiitake mushrooms for 15-20 min, drain them, then chop into small pieces. Set aside.
2. Take the same frying pan (used for frying tofu) and add sliced champignons, 2 tbsp. of flour and 1 tbsp. of sunflower oil. Stir well with a spoon. Turn on the stove and start frying champignons on a high temperature for 8-10 min. (while stirring often). Keep frying while stirring occasionally until they get golden brown in colour. Remove from heat.
2. Add ground pepper and stir well. Add dried onion powder, shiitake mushrooms, cooking cream, nutritional yeast, water and vegetable bouillon cube. Cook the sauce next 10 min. Make sure to dissolve the bouillon cube while stirring with spoon. Add salt if necessarry.
3. Turn off the stove, put tofu into sauce and let it rest for 3 min.
4. Serve with cooked pasta, or mash potatoes.
