Mushroom-Tofu-Walnut Pasta Sauce
The combination of smoked tofu and mushrooms is so creamy and tasty. It is best served warm over whole wheat spaghetti. Add fresh basil and/or parsley and sprinkle some chopped walnuts or cashews over the top to add the crunch. In case you don't have smoked tofu, you may add a teaspoon of smoked paprika powder, to boost the flavour.
Equipment
- Immersion Blender
Ingredients
- 500 g brown and/or white mushrooms
- 200 g smoked or regular tofu if you don't have smoked tofu, add a teaspoon of smoked paprika powder
- 1 onion
- 2 teaspoons of salt
- 1 teaspoon of soup seasoning
- ΒΌ teaspoon of black pepper
- 2 tablespoons of soy sauce
- 250 ml of water add more if needed
- 60 g of walnuts or cashews plus some more for garnish
- Parsley and basil for garnish
- 500 g whole wheat spaghetti or other pasta
Instructions
- Wash the mushrooms and break them into smaller pieces by hand. Place them in a medium-sized pot.
- Break the tofu into smaller pieces and add it to the pot. If you're using regular tofu, sprinkle 1 teaspoon of smoked paprika powder over it.
- Peel the onion, cut it into eighths, and add it.
- Add salt, soup seasoning, black pepper, and soy sauce.
- Pour in the water and cook everything until the mushrooms and onions soften (about 15 minutes).
- Add the walnuts or cashews and cook for an additional minute.
- Use an immersion blender to puree everything until you get a smooth sauce. If it's too thick, add a bit more water.
Tips and Info
Serve it warm over whole wheat spaghetti. Sprinkle some chopped walnuts or cashews and fresh basil and/or parsley over the top.