Serves: 5 |
Prep Time: 15 minutes |
Cook Time: 20 minutes
Ingredients
- 1/2 cup Eden Sliced Shiitake Mushrooms
- 1/2 cup Eden Maitake Mushrooms
- 1 pound organic extra firm tofu, drained
- 2 1/2 Tbsp Eden Extra Virgin Olive Oil
- 2 Tbsp Eden Brown Rice Vinegar
- 1 tsp Eden Sea Salt
- 1/8 tsp Eden Black Pepper
- 2 cups Unsweetened Edensoy
- 8 ounces spinach ribbon pasta, or Eden Spelt Ribbons
- 1 medium onion, thinly sliced
- 1 pound button mushrooms, remove stems, slice caps
- 2 Tbsp scallions or parsley, minced
Directions
Soak dried mushrooms 10 minutes in 2 cup hot water. Remove mushrooms and chop. Bring soaking liquid to a boil in a small pot, add soaked mushrooms, cover, reduce flame of medium-low and cook 10 minutes. Drain and set aside. Place tofu, vinegar, salt, pepper and Edensoy in a blender. Blend until creamy. Cook pasta according to directions, rinse and drain. Heat oil in a large skillet and sauté onions and all the mushrooms until soft. Reduce heat, add tofu mixture, and heat thoroughly. Mix in pasta and garnish with scallions or parsley.
Nutritional Information
Per serving - 378 calories, 15 g fat (33% calories from fat), 27 g protein, 40 g carbohydrate, 5 g fiber, 0 mg cholesterol, 416 mg sodium