Creamy Mushroom Linguini with Crispy Tofu

Dice the tofu and put it in a bowl.

• 2.8 oz Smoked tofu

Coarsely chop the onion, finely chop the garlic, slice the mushrooms and put everything in a second bowl.

• 1 Onion, red (~ 3 oz)
• 1 Garlic clove (~ 0.1 oz)
• 3.5 oz Mushrooms

Cook the pasta according to the package instructions.

• 3.5 oz Linguini

Heat the oil in a non-stick frying pan over medium heat. Fry the tofu until crispy, add the soy sauce and reduce completely.

• 2 tsp Canola oil
• 2 Tbsp Soy sauce, light

Turn the heat to medium, add the agave syrup and caramelize for approx. 1-2 minutes, stirring constantly.

• 1 ⁠½ tsp Agave syrup

Add the oil, onions, garlic, and mushrooms to the pan and fry until the onions turn translucent.

• 1 tsp Canola oil

Deglaze with vegetable broth and let simmer until almost completely reduced.

• ¾ cup Vegetable broth

Coarsely chop the parsley, add to the pan with vegan cream substitute and let simmer for approx. 5 minutes.

• 4 twigs of Parsley, fresh or frozen (~ 2 ⁠½ tsp)
• ½ cup Vegan cream alternative

Season with salt and pepper and serve with the pasta.

• Salt
• Black pepper

Enjoy your meal!