Macrobiotic Creamy Mushroom and Tofu Spaghetti. Creamy mushroom and sun-dried tomato spaghetti is an easy to make dish with a ton of flavor. Button mushrooms and sun-dried tomatoes are the stars of this dish so I don't recommend omitting them. Baked parmesan crusted tofu on a bed of noodles coated in a creamy mushroom and spinach sauce.

Serve on a plate with baked tofu and garnish with freshly chopped parsley. Learn how to make Creamy Mushroom Spaghetti at home with Chef Neha Naik on Get Curried. Creamy Mushroom Spaghetti is a mouth-watering Italian Pasta recipe. You can cook Macrobiotic Creamy Mushroom and Tofu Spaghetti using 9 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Macrobiotic Creamy Mushroom and Tofu Spaghetti

It's 1/2 block of Oboro dofu - very soft tofu.
It's 100 ml of Soy milk.
You need 2 of servings Spaghetti.
It's 80 grams of Enoki mushrooms.
Prepare 60 grams of Shimeji mushrooms.
It's 1 1/2 tbsp of White wine.
You need 10 grams of ◎Butter (or olive oil).
Prepare 1/3 of cube ◎Soup stock cube (or vegetarian soup stock).
You need 1 of Salt and pepper.

See more ideas about Macrobiotic recipes, Recipes, Vegetarian recipes. Vietnamese Tofu Sandwich - Banh Mi Chay. Here's how you can easily make tofu Banh Mi · This tofurkey roulade with mushrooms is a great vegetarian recipe even your omnivore friends will love! I had some tofu and mushrooms on hand and, in trying to decide what to make for dinner, my kitchen muse called: "Make a Stroganoff!" Perhaps some of you dislike tofu.

Macrobiotic Creamy Mushroom and Tofu Spaghetti instructions

Make the cream: Put the tofu and soy milk in a bowl, mash up the tofu with a spatula, and strain the mixture through a strainer. (I've used 1 whole block of tofu in the photo.).
Even if you don't have a large sieve or strainer, if you immerse a tea strainer in the mixture and turn a rubber spatula round and round inside it, you'll have a cream-like texture in 5 minutes. Season with 1 to 1 1/2 teaspoons of salt and pepper..
Make the sauce: Take the stem ends off the shimeji and enoki mushrooms, divide into small clumps, and rinse quickly..
Put all the mushrooms at once into a frying pan with butter and stir fry over high heat..
When a little moisture comes out of the mushrooms and they become wilted, lower the heat to medium, season with salt and pepper and continue stir frying..
Turn the heat down to low, add the tofu cream and soup stock cube and mix..
When the edges are bubbling, lower the heat further, season with salt and pepper and turn the heat off..
Boil the accompaniments: Bring plenty of water to a boil in a pot, add a pinch of salt, and boil some broccoli florets. When they have turned bright green, check them for doneness and take them out when they're the texture you like..
Boil the pasta: Put the pasta in the same pan you used to boil the broccoli, and cook it according to package instructions..
Stir the pasta around and add 1 teaspoon of olive oil. The key is to make the pasta swim in the hot water..
Cook the pasta until al dente, drain in a colander, and plate..
Finish the sauce: Reheat the sauce, add a little white wine, briefly bring to a boil and turn off the heat..
Pour plenty of sauce on the pasta, add the accompanying broccoli and it's done. The white wine and tofu make this sauce very rich..

Most people I know who don't care for it complain about its texture - it tends to be mushy. To remedy this, I both fried and baked the. A rich, creamy vegan spaghetti made using our silken tofu. Tofu is an amazingly versatile product edible straight from the pack, cooked or put in a blender to make a creamy white sauce. Here, we use it to make a classic warming and velvety plant-based carbonara.