One 12-ounce vacuum-packed block extra firm silken tofu
3 tablespoons lemon juice
1 tablespoon unsweetened nondairy milk (nut-free if necessary)
2 teaspoons white wine vinegar
1 teaspoon olive oil
4 shallots, chopped
1 garlic clove, minced
1 pound shiitake mushrooms, stemmed and sliced (see Variation)
½ cup vegan white wine (or low-sodium vegetable broth)
2 teaspoons nutritional yeast (optional)
1 teaspoon paprika
1 cup chopped fresh parsley
Salt and black pepper to taste
You can use other types of mushrooms, or even a mixture of mushrooms, to replace the shiitakes.
Amount per serving
% Daily Value*
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Bring a large pot of water to a boil and add the pasta. Cook according to the package instructions until al dente. Drain and set aside.
Combine the tofu, lemon juice, milk, and vinegar in a food processor and process until smooth. Set aside.
Heat the olive oil in a large shallow saucepan over medium heat. Add the shallots and garlic and sauté until the shallots are almost translucent.
Add the mushrooms and cook, stirring occasionally, until the mushrooms are tender, 10 to 12 minutes. Add the wine and cook until the liquid has been absorbed. Stir in the nutritional yeast and paprika.
Add the reserved tofu mixture and cook until heated through. Add the parsley, salt, and pepper. Fold in the pasta and serve immediately.
Refrigerate any leftovers in an airtight container for up to 3 days.