Didn't want the wine bottle to go to waste! Had to have a glass!
Vegan Mushroom Tofu Stroganoff
Serves 5
Original Recipe from Isa Does
It
Ingredients:
•
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
Directions:
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!