1block of Extra Firm Tofudrained and pressed to remove excess moisture
2tspOil1 for for the tofu, 1 for sauteeing the veggies
8oz. of Fresh Mushroomsdiced
1Shallotdiced
1/2cloveGarlic
1Medium Carrotdiced
1Celery Stalkdiced
Splash of Vegan White Wine
8oz. can of Tomato Sauce
Season to taste with saltpepper, Italian herbs, etc.
Vegan Parmesan
Buccatinior other pasta
Flat Leaf Italian Parsley for garnish
Instructions
Preheat oven to 350 degrees.
Drain and press tofu to remove liquids. Crumble onto a lined sheet tray. If needed, use paper toweling to remove any remaining moisture.
Bake until the tofu is dry.
Meanwhile, in a saute pan with 1 tsp of oil, add the shallots, carrots and celery cooking until tender.
Add the fresh mushrooms and in the few final minutes, the garlic.
Add a splash of white wine and saute until the alcohol and most of the moisture cooks away.
Set aside.
Remove the tofu from the oven and add it to a preheated saute pan over medium high heat with 1 tsp of oil. Continue to pan fry until golden and some of the edges are crispy.
Combine the tofu and veggies in a sauce pot. Add the tomato sauce and season to taste using salt, pepper and Italian herbs.
While the sauce is simmering, cook the pasta and drain.
Top the pasta sauce with vegan parmesan or nutritional yeast and serve with a side salad and/or garlic bread.