Late winter/early spring is a difficult time for fresh foods up north. We still have some winter vegetables like kale, savoy cabbage and parsnips in the garden, but it will be a while longer before fresh green vegetables are ready to be enjoyed. Therefor, mushrooms are a delightful opportunity for tasty meals at this time of the year.

Tagliatelle with a Mushroom, Tofu Ragù

Serving Size: 4


  • 1 pound brown mushrooms, cleaned and sliced or quartered
  • 1 pound tofu, blotted dry and cubed
  • 4 shallots, (or 1 large white onion)
  • 1 cup soy cream
  • 1 cup soy yogurt
  • 1 cup vegetable bouillon
  • 1 organic lemon, zest and juice
  • 2 tablespoon vegetable cooking oil
  • 2-3 sprigs fresh parsley
  • salt and pepper to taste
  • tagliatelle or fettuccine pasta for 4 people, cooked al dente

Tagliatelle with a Mushroom, Tofu Ragù


  1. Blot the tofu well and cut into cubes.
  2. Slice the shallots or onion.
  3. Clean and slice or quarter the mushrooms. I quartered most, but sliced the big ones.
  4. Mix the soy yogurt and soy cream together in a medium bowl.
  5. Add 1/4 cup of the vegetable bouillon to the yogurt and mix well.
  6. Add the lemon zest and lemon juice. This will make it slightly thick. If you want a thinner sauce, add more of the vegetable bouillon.
  7. Heat the oil in a large frying pan.
  8. Lightly brown the tofu cubes on all sides. When they are done, remove from the pan and drain on a paper towel and set in a bowl for later.
  9. Place the prepared shallots or onions in the frying pan and gently saute until glassy.
  10. Add the mushroom pieces and again saute until they begin to soften. You may want to add a bit of the rest of the vegetable bouillon rather than any oil so the mushrooms don’t stick.
  11. Bring a pot of lightly salted water to boil and cook the pasta.
  12. Return the tofu pieces to the pan to warm.
  13. Add the ragù sauce or alternatively you can save it and serve in a gravy boat.
  14. Chill and chop the parsley and add to the dish, reserving a bit as garnish.
  15. Drain the pasta.
  16. Serve the pasta with the ragù on top and a bit of chopped parsley sprinkled on top.