Tagliatelle with Mushroom and Tofu Ragù
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.
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
- Blot the tofu well and cut into cubes.
- Slice the shallots or onion.
- Clean and slice or quarter the mushrooms. I quartered most, but sliced the big ones.
- Mix the soy yogurt and soy cream together in a medium bowl.
- Add 1/4 cup of the vegetable bouillon to the yogurt and mix well.
- 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.
- Heat the oil in a large frying pan.
- 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.
- Place the prepared shallots or onions in the frying pan and gently saute until glassy.
- 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.
- Bring a pot of lightly salted water to boil and cook the pasta.
- Return the tofu pieces to the pan to warm.
- Add the ragù sauce or alternatively you can save it and serve in a gravy boat.
- Chill and chop the parsley and add to the dish, reserving a bit as garnish.
- Drain the pasta.
- Serve the pasta with the ragù on top and a bit of chopped parsley sprinkled on top.