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.