Macrobiotic Creamy Mushroom and Tofu Spaghetti
Macrobiotic Creamy Mushroom and Tofu Spaghetti

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, macrobiotic creamy mushroom and tofu spaghetti. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Macrobiotic Creamy Mushroom and Tofu Spaghetti is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Macrobiotic Creamy Mushroom and Tofu Spaghetti is something which I’ve loved my whole life. They are nice and they look fantastic.

Baked parmesan crusted tofu on a bed of noodles coated in a creamy mushroom and spinach sauce. Meanwhile, prepare spaghetti according to package directions. In a medium pot, saute mushrooms and garlic over medium heat.

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

The ingredients needed to make Macrobiotic Creamy Mushroom and Tofu Spaghetti:
  1. Take 1/2 block Oboro dofu - very soft tofu
  2. Prepare 100 ml Soy milk
  3. Make ready 2 servings Spaghetti
  4. Get 80 grams Enoki mushrooms
  5. Take 60 grams Shimeji mushrooms
  6. Prepare 1 1/2 tbsp White wine
  7. Prepare 10 grams ◎Butter (or olive oil)
  8. Make ready 1/3 cube ◎Soup stock cube (or vegetarian soup stock)
  9. Prepare 1 Salt and pepper

Learn how to make Creamy Mushroom Spaghetti at home with Chef Neha Naik on Get Curried. Creamy Mushroom Spaghetti is a mouth-watering Italian Pasta recipe. I had some tofu and mushrooms on hand and, in trying to decide what to make for dinner, my kitchen muse called: "Make a Stroganoff!" Perhaps some of you dislike tofu. Most people I know who don't care for it complain about its texture - it tends to be mushy.

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.)
  2. 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.
  3. Make the sauce: Take the stem ends off the shimeji and enoki mushrooms, divide into small clumps, and rinse quickly.
  4. Put all the mushrooms at once into a frying pan with butter and stir fry over high heat.
  5. 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.
  6. Turn the heat down to low, add the tofu cream and soup stock cube and mix.
  7. When the edges are bubbling, lower the heat further, season with salt and pepper and turn the heat off.
  8. 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.
  9. Boil the pasta: Put the pasta in the same pan you used to boil the broccoli, and cook it according to package instructions.
  10. Stir the pasta around and add 1 teaspoon of olive oil. The key is to make the pasta swim in the hot water.
  11. Cook the pasta until al dente, drain in a colander, and plate.
  12. Finish the sauce: Reheat the sauce, add a little white wine, briefly bring to a boil and turn off the heat.
  13. 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.

To remedy this, I both fried and baked the. This spaghetti dish is a great recipe to serve when you're craving a creamy and luscious pasta. Find quick and easy dinner recipes at Kraft What's Cooking. Don't worry about peeling the outer skin on mushrooms as this holds much of the flavour and nutrients, but do brush away any dirt and treat them with care, as they will bruise easily. A rich, creamy vegan spaghetti made using our silken tofu.

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