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.
For the pasta: