Didn't want the wine bottle to go to waste! Had to have a glass!
Vegan Mushroom Tofu Stroganoff
Original Recipe from Isa Does It
• ¾ of a cup of raw whole cashews (soaked overnight)
• 1 ½ cups of miso ginger soup or vegetable broth
• 1 tbsp of oil
• 3 cloves of garlic
• 1 package of Organic Tofu Extra Firm cubed
• 1 container of sliced Baby Bella mushrooms
• 1 container of Cremini mushroom
• 1 Shallot
• Fusilli Pasta
• 1 cup of white wine
• 3 tbsp of tomato paste
• Chopped fresh parsley
• Salt and Pepper to taste
Fill a pot of water and boil. Add the pasta, use the directions on the packaging since depending on your pasta the cook times change! (I cooked mine for about 8-9 minutes until Al dente!)
Use a Vitamix to mix soaked Cashews and Miso Ginger Soup. Blend until very smooth. Set aside
Sauté 1 clove of garlic with a little olive oil. Add cubed tofu. Cook until browned on both sides.
Sauté 2 cloves of garlic in olive oil over medium heat. Add the diced shallot. Occasionally stir the onions and garlic until slightly translucent, about 5 minutes, depending on oven. Add the mushrooms. Cook for another 5 minutes until mushrooms are browned. Add 2 tbsp. of Tomato paste, white wine, salt and pepper to taste. Cook down until the wine has reduced by at least a half. Then add the cashews. Let this simmer until the sauce thickens (about 5 more minutes) Add the tofu back to the sauce. Make sure everything is coated!
Scoop ¾ cup of pasta and top with ½ cup of sauce! Sprinkle a little parsley on top and enjoy!