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Quick vegan pasta with braised tofu and mushrooms
I made this pasta with braised tofu. I normally buy it at my health food shop around the corner or on Amazon. It comes in a tin and looks a bit like tuna when you open it. I often use it when I am making quick dinners as it's already seasoned and doesn't need marinating. It works well in pasta or I also add it on top of puréed soup (sauté separately in oil and season with salt, pepper, garlic and smoked paprika powder).
For this recipe I used rice pasta but you can use any kind of pasta you like. I also bought some buckwheat pasta which I will try soon in another recipe.
INGREDIENTS (2-3 portions):
Pasta sauce ingredients:
- 1 tin of braised tofu
- 3/4 of a pack of baby portobello mushrooms
- 1 small onion
- 3 tbsp soy sauce (to taste)
- 3 tbsp tomato paste
- 1 tbsp paprika powder
- 1 tbsp smoked paprika powder
- 1 1/2 tsp garlic powder
- 1 tsp mixed herbs
- 1/2 tsp salt (to taste)
- Black pepper
- Pasta of your choice
- Green salad (optional)
Start with boiling the pasta.
Then chop up 3/4 of a pack of baby portobello mushrooms (or any kind of mushrooms) and finely chop 1 small onion. Sauté in some olive oil in a large pan.
Open the tin of braised tofu and drain the liquid (you don't have to but I mostly do to avoid some of the oil). Cut the braised tofu into smaller pieces and also sauté with the onion and mushroom for a few minutes.
Add all other sauce ingredients to the pan including some water if needed. Cook for a few more minutes until flavours develop nicely. Season to taste.
Drain the pasta, plate with the sauce on top and serve with a nice green salad on the side. Weekday dinner done! Enjoy!
And if you have another tin of braised tofu left why not try my vegan tuna mayo recipe. As always easy to make and very tasty.
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