Fettuccine With Tofu And Vegetables Recipe
A delicious Fettuccine With Tofu And Vegetables recipe awaits you here. Just try this lovely Fettuccine With Tofu And Vegetables. I'm sure you will love it!
Summary
Main IngredientPasta
Ingredients
8 ounces tofu, crumbled
2 tablespoons tamari or soy sauce
1 1/2 cups water
1 tablespoon red wine vinegar
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon marjoram
1/2 teaspoon savory
14 teaspoon thyme
Dash of cayenne pepper
1 pound whole wheat fettuccine
1/2 cup Chicken Stock
1/2 large onion, chopped
6 cloves garlic, sliced
1 cup chopped mushrooms
2 cups sliced broccoli florets
1/2 sweet red pepper, diced
1/4 cup minced fresh parsley
2 tablespoons grated Parmesan cheese
Directions
Place the tofu in a large bowl with the tamari, 1/2 cup of the water, the vinegar, basil, oregano, marjoram, savory, thyme, and cayenne.
Toss to combine.
Cover and marinate in the refrigerator for several hours or overnight.
Drain the tofu in a fine sieve and discard the liquid.
Press the tofu gently with the back of a wooden spoon and set aside.
Cook the fettuccine until al dente.
While the pasta cooks, place the stock in a large skillet.
Add the onions and cook over medium heat until the onions are translucent.
Add the garlic and the mushrooms and stir to combine.
Add the tofu and the remaining water.
Bring to a boil, then reduce heat, cover, and simmer for about 10 minutes.
Steam the broccoli and peppers until crisp-tender, 5 to 8 minutes.
Stir the parsley and Parmesan into the tofu mixture and simmer another 1 to 2 minutes.
Drain the fettuccine and toss with tofu mixture in a large bowl.
Arrange the fettuccine mixture on a serving platter.
Spoon the steamed vegetables on top.
Toss to combine.
Cover and marinate in the refrigerator for several hours or overnight.
Drain the tofu in a fine sieve and discard the liquid.
Press the tofu gently with the back of a wooden spoon and set aside.
Cook the fettuccine until al dente.
While the pasta cooks, place the stock in a large skillet.
Add the onions and cook over medium heat until the onions are translucent.
Add the garlic and the mushrooms and stir to combine.
Add the tofu and the remaining water.
Bring to a boil, then reduce heat, cover, and simmer for about 10 minutes.
Steam the broccoli and peppers until crisp-tender, 5 to 8 minutes.
Stir the parsley and Parmesan into the tofu mixture and simmer another 1 to 2 minutes.
Drain the fettuccine and toss with tofu mixture in a large bowl.
Arrange the fettuccine mixture on a serving platter.
Spoon the steamed vegetables on top.
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