date: 2020-05-24T17:38:55.403Z
image: https://img-global.cpcdn.com/recipes/5573022250434560/751x532cq70/macrobiotic-creamy-mushroom-and-tofu-spaghetti-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/5573022250434560/751x532cq70/macrobiotic-creamy-mushroom-and-tofu-spaghetti-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/5573022250434560/751x532cq70/macrobiotic-creamy-mushroom-and-tofu-spaghetti-recipe-main-photo.jpg
author: Bess Graham
ratingvalue: 4.2
reviewcount: 14
recipeingredient:
– “1/2 block Oboro dofu very soft tofu” – “100 ml Soy milk” – “2 servings Spaghetti” – “80 grams Enoki mushrooms” – “60 grams Shimeji mushrooms” – “1 1/2 tbsp White wine” – “10 grams Butter or olive oil” – “1/3 cube Soup stock cube or vegetarian soup stock” – “1 Salt and pepper”
recipeinstructions:
– “Make the cream: Put the tofu and soy milk in a bowl, mash up the tofu with a spatula, and strain the mixture through a strainer. (I've used 1 whole block of tofu in the photo.)” – “Even if you don't have a large sieve or strainer, if you immerse a tea strainer in the mixture and turn a rubber spatula round and round inside it, you'll have a cream-like texture in 5 minutes. Season with 1 to 1 1/2 teaspoons of salt and pepper.” – “Make the sauce: Take the stem ends off the shimeji and enoki mushrooms, divide into small clumps, and rinse quickly.” – “Put all the mushrooms at once into a frying pan with butter and stir fry over high heat.” – “When a little moisture comes out of the mushrooms and they become wilted, lower the heat to medium, season with salt and pepper and continue stir frying.” – “Turn the heat down to low, add the tofu cream and soup stock cube and mix.” – “When the edges are bubbling, lower the heat further, season with salt and pepper and turn the heat off.” – “Boil the accompaniments: Bring plenty of water to a boil in a pot, add a pinch of salt, and boil some broccoli florets. When they have turned bright green, check them for doneness and take them out when they're the texture you like.” – “Boil the pasta: Put the pasta in the same pan you used to boil the broccoli, and cook it according to package instructions.” – “Stir the pasta around and add 1 teaspoon of olive oil. The key is to make the pasta swim in the hot water.” – “Cook the pasta until al dente, drain in a colander, and plate.” – “Finish the sauce: Reheat the sauce, add a little white wine, briefly bring to a boil and turn off the heat.” – “Pour plenty of sauce on the pasta, add the accompanying broccoli and it's done. The white wine and tofu make this sauce very rich.”
categories:
– Recipe
tags:
– macrobiotic – creamy – mushroom
katakunci: macrobiotic creamy mushroom
nutrition: 165 calories
recipecuisine: American
preptime: “PT20M”
cooktime: “PT31M”
recipeyield: “1”
recipecategory: Lunch

![Macrobiotic Creamy Mushroom and Tofu Spaghetti](https://img-global.cpcdn.com/recipes/5573022250434560/751x532cq70/macrobiotic-creamy-mushroom-and-tofu-spaghetti-recipe-main-photo.jpg)

Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, macrobiotic creamy mushroom and tofu spaghetti. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Macrobiotic Creamy Mushroom and Tofu Spaghetti is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Macrobiotic Creamy Mushroom and Tofu Spaghetti is something that I’ve loved my entire life. They’re fine and they look wonderful.

Pour the drained pasta into the skillet to join the sauce. Toss to coat the noodles in the sauce. Use a slotted spoon to transfer the cooked mushrooms to the pasta, leaving behind any liquid the mushrooms released in the cast iron skillet.

To get started with this recipe, we have to first prepare a few components. You can cook macrobiotic creamy mushroom and tofu spaghetti using 9 ingredients and 13 steps. Here is how you cook that.

##### The ingredients needed to make Macrobiotic Creamy Mushroom and Tofu Spaghetti:

1. Take 1/2 block Oboro dofu – very soft tofu 1. Get 100 ml Soy milk 1. Prepare 2 servings Spaghetti 1. Make ready 80 grams Enoki mushrooms 1. Make ready 60 grams Shimeji mushrooms 1. Prepare 1 1/2 tbsp White wine 1. Make ready 10 grams ◎Butter (or olive oil) 1. Take 1/3 cube ◎Soup stock cube (or vegetarian soup stock) 1. Prepare 1 Salt and pepper

This Creamy Vegan Mushroom Pasta recipe is quick and easy to make. We're talking chewy, dense pasta, loaded up with sautéed mushrooms and spinach, and tossed in a heavenly, but low fat, creamy sauce. It can be ready in a little over the time it takes the pasta to boil! The crumbled tofu gave it the texture and protein of meat, and the sliced mushrooms added great texture too.

##### Steps to make Macrobiotic Creamy Mushroom and Tofu Spaghetti:

1. Make the cream: Put the tofu and soy milk in a bowl, mash up the tofu with a spatula, and strain the mixture through a strainer. (I've used 1 whole block of tofu in the photo.) 1. Even if you don't have a large sieve or strainer, if you immerse a tea strainer in the mixture and turn a rubber spatula round and round inside it, you'll have a cream-like texture in 5 minutes. Season with 1 to 1 1/2 teaspoons of salt and pepper. 1. Make the sauce: Take the stem ends off the shimeji and enoki mushrooms, divide into small clumps, and rinse quickly. 1. Put all the mushrooms at once into a frying pan with butter and stir fry over high heat. 1. When a little moisture comes out of the mushrooms and they become wilted, lower the heat to medium, season with salt and pepper and continue stir frying. 1. Turn the heat down to low, add the tofu cream and soup stock cube and mix. 1. When the edges are bubbling, lower the heat further, season with salt and pepper and turn the heat off. 1. Boil the accompaniments: Bring plenty of water to a boil in a pot, add a pinch of salt, and boil some broccoli florets. When they have turned bright green, check them for doneness and take them out when they're the texture you like. 1. Boil the pasta: Put the pasta in the same pan you used to boil the broccoli, and cook it according to package instructions. 1. Stir the pasta around and add 1 teaspoon of olive oil. The key is to make the pasta swim in the hot water. 1. Cook the pasta until al dente, drain in a colander, and plate. 1. Finish the sauce: Reheat the sauce, add a little white wine, briefly bring to a boil and turn off the heat. 1. Pour plenty of sauce on the pasta, add the accompanying broccoli and it's done. The white wine and tofu make this sauce very rich.

The key to getting a rich flavor in this vegetarian spaghetti sauce is letting it cook as long as you can. The longer it cooks, the more the flavors can develop and permeate the tofu and mushrooms. Try this vegan creamy tofu pasta! This creamy vegan mushroom pasta has an easy nut-free and dairy-free sauce made from tofu making it quite filling. Tofu provides the richness and creaminess that an Alfredo pasta recipe deserves.

So that is going to wrap it up with this exceptional food macrobiotic creamy mushroom and tofu spaghetti recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!