This recipe combines the richness of creamy sauce with the savory goodness of mushrooms and crispy tofu, all without a hint of animal products. Get ready to experience pure satisfaction with every bite!
This was inspired by This Recipe!, and pairs well with this Jollof Rice.
Why You'll Love This:
- Luxurious creaminess: Dive into a bowl of velvety sauce that hugs every grain of rice and piece of tofu.
- Irresistible cheesy flavor: Indulge in the decadent taste of vegan cheese that will satisfy even the most discerning palate.
- Simple yet impressive: Impress your friends and family with this gourmet dish that's surprisingly easy to make.
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Ingredients
- extra firm tofu
- flour
- olive oil
- onion
- leeks
- garlic
- baby bella mushrooms
- oat milk
- vegetable broth
- tapioca flour
- garlic powder
- Salt and black pepper to taste
- Vegan cheese
See recipe card for quantities.
Instructions
Dredge tofu in seasoned flour.
Pan fry on both sides in medium high heat on both sides until golden brown.
Sauté onions in a pot with olive oil. Throw in mushrooms and seasonings and flour.
Pour in liquid, (oat milk and stock), vegan cheese.
- Prepare the Tofu: Press the tofu to remove excess water, then cut it into cubes. Dredge the tofu in flour seasoned with garlic powder, salt, and black pepper. Heat 1 tablespoon of olive oil in a frying pan over medium heat and pan-fry the tofu until golden brown on all sides. Set aside.
- Make the Creamy Mushroom Sauce: In the same pan, add another tablespoon of olive oil and sauté the onion, leeks, and garlic until softened. Add the sliced mushrooms and cook until they release their juices.
- Create the Creamy Base: In a separate bowl, whisk together oat milk, vegetable broth, and tapioca flour until smooth. Pour the mixture into the pan with the mushrooms, stirring constantly until it thickens into a creamy sauce.
- Combine and Serve: Add the cooked pasta and crispy tofu to the pan with the creamy mushroom sauce, tossing gently to coat everything evenly. If the sauce is too thick, add some reserved pasta water to reach your desired consistency. Serve hot, topped with vegan cheese and fresh parsley.
Hint: For an extra cheesy flavor, sprinkle some nutritional yeast flakes over the finished dish before serving.
Substitutions
- Soft Tofu: If you prefer a silkier texture, use soft tofu instead of extra firm tofu for the crispy tofu topping.
- Vegan Butter: Substitute olive oil with vegan butter for a richer flavor profile in the sauce.
- Cashew option: Replace oat milk with cashew milk for a creamy texture.
Variations
- Creamy Vegan Mac and Cheese: Use this sauce to create a decadent vegan mac and cheese by tossing it with cooked macaroni and baking until bubbly.
- Creamy Mushroom Pasta Bake: Mix the sauce with cooked pasta, top with breadcrumbs and vegan cheese, then bake until golden and crispy.
- Creamy Mushroom Risotto: Substitute rice for pasta and prepare a creamy mushroom risotto using the same sauce base.
Equipment
- Large Pot: For boiling the spaghetti noodles until al dente.
- Colander: To drain the cooked spaghetti noodles.
- Large Skillet or Pan: For sautéing the zucchini, onions, and sofrito.
- Wooden Spoon or Spatula: For stirring and tossing the ingredients in the skillet.
- Pasta Fork or Tongs: For lifting and serving the cooked spaghetti noodles.
- Measuring Spoons: To accurately measure the ingredients such as sesame oil, miso, tahini, and scallions.
- Serving Plates or Bowls: For plating and serving the finished Vegan Miso Oatmilk Ramen.
- Garlic Press or Microplane Zester: If using fresh garlic or lemon zest, respectively, these tools can help mince or grate them finely.
- Food Processor: If making homemade vegan pesto, a food processor can be handy for blending the ingredients into a smooth sauce.
- Pine Nut Grinder: If using whole pine nuts for garnish, a grinder can help crush them into smaller pieces before sprinkling over the finished dish.
Storage
- Cool Down: Allow the dish to cool to room temperature before storing it to prevent condensation, which can make the dish soggy and potentially promote bacterial growth.
- Airtight Container: Transfer the cooled dish into an airtight container. This will keep out moisture and other contaminants and will help maintain the creamy texture and flavor of the sauce.
Refrigeration:
- Refrigerate Promptly: Place the airtight container in the refrigerator within two hours of cooking to minimize the risk of bacterial growth.
- Shelf Life: The creamy tofu and mushroom dish will keep well in the refrigerator for up to 3-4 days. Make sure your fridge temperature is set below 40°F (4°C) to ensure it remains safe to eat.
Freezing:
- Suitability for Freezing: This dish can be frozen, although the creamy texture of the sauce may change slightly when thawed. The tofu might also become a bit denser and less crispy after being frozen and reheated.
- Preparation for Freezing: If you plan to freeze the dish, it’s best to do so in portion-sized containers. This makes it easier to thaw only as much as you need for a single serving.
- Freezing Duration: Properly stored, the dish can last in the freezer for up to 1-2 months. To prevent freezer burn, make sure the container is sealed tightly.
Thawing and Reheating:
- Thawing: Thaw the dish in the refrigerator overnight for the best results. Avoid thawing at room temperature as it can lead to uneven heating and potential growth of harmful bacteria.
- Reheating: Reheat the thawed dish in a saucepan over medium heat until hot throughout, stirring occasionally. If the sauce seems too thick, you can thin it by adding a little water or additional dairy-free milk. For the best texture, avoid microwaving as it may cause the tofu to become rubbery.
Top tip
When pan-frying tofu, make sure the oil is hot enough before adding the tofu to achieve a crispy, golden brown exterior.
FAQ
- Can I use different mushrooms? Absolutely! Feel free to experiment with different varieties like shiitake or button mushrooms for unique flavors.
- How can I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to maintain the creamy texture.
- Can I make this dish gluten-free? Yes, simply use gluten-free flour and pasta to make this recipe gluten-free.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Super Creamy Cheesy Tofu with Mushroom Recipe
Welcome to our vegan kitchen, where we're about to embark on a journey of creamy indulgence! Today, we're diving into a dish that's not only comforting but also bursting with flavor: Super Creamy Cheesy Tofu with Mushroom. This recipe combines the richness of creamy sauce with the savory goodness of mushrooms and crispy tofu, all without a hint of animal products. Get ready to experience pure satisfaction with every bite!
Ingredients
- 1 package of extra firm tofu
- 2 tablespoons of flour
- 2 tablespoons of olive oil
- 1 onion finely chopped
- 2 leeks thinly sliced
- 2 cloves of garlic minced
- 8 oz 225g baby bella mushrooms, sliced
- 1 cup 240ml oat milk
- 1 cup 240ml vegetable broth
- 1 tablespoon of tapioca flour
- 1 teaspoon of garlic powder
- Salt and black pepper to taste
- Vegan cheese for topping
- Fresh parsley for garnish
Instructions
- Prepare the Tofu: Press the tofu to remove excess water, then cut it into cubes. Dredge the tofu in flour seasoned with garlic powder, salt, and black pepper. Heat 1 tablespoon of olive oil in a frying pan over medium heat and pan-fry the tofu until golden brown on all sides. Set aside.
- Make the Creamy Mushroom Sauce: In the same pan, add another tablespoon of olive oil and sauté the onion, leeks, and garlic until softened. Add the sliced mushrooms and cook until they release their juices.
- Create the Creamy Base: In a separate bowl, whisk together oat milk, vegetable broth, and tapioca flour until smooth. Pour the mixture into the pan with the mushrooms, stirring constantly until it thickens into a creamy sauce.
- Combine and Serve: Add the cooked pasta and crispy tofu to the pan with the creamy mushroom sauce, tossing gently to coat everything evenly. If the sauce is too thick, add some reserved pasta water to reach your desired consistency. Serve hot, topped with vegan cheese and fresh parsley.
