Posted in Vegan Recipes

Creamy mushroom penne with thyme crusted tofu

Creamy mushroom penne with thyme crusted tofu Posted on April 29, 201610 Comments
Ahoy, hello! My name is Jenny. I am a thirty-something human female from Manchester in the north of England. I enjoy rainy days and sad songs, custard donuts and salt & pepper chips and beer, lentil dhal and fried okra, X-Files and Twin Peaks, fierce fat heroines and mental health advocates, dogs and cats and otters and a very special beirdo. To paraphrase Sylvia Plath: "I blog because there is a voice within me that insists on writing lots of ridiculous chuff".

I daresay my cast iron love will continue for quite some time, dearest blog readers. So far, I’m enjoying the non-stick joy quite a bit. I’m enjoying its solidity and the fact it doesn’t wander around the top of the hob with the slightest stir. Of course it’s really very handsome as well, and I rather suspect it could make just about any old dinner look super.

Tonight I proper fancied a nice creamy mushroomy pasta. We got a lovely bag of big closed cuppers in our veg box this week and I picked up some nice fat organic garlic bulbs the other day so I started from there.

To me, thyme is a natural accompaniment to rich creamy sauces like these, so I used a polenta and thyme mix to coat the mini tofu slabs and threw them onto my beloved griddle pan (which I’ve managed to not kill…….yet)

I used a quarter cup of Follow Your Heart cheese shreds in this recipe, but you could sub a quarter cup of nutritional yeast if you don’t have any cheese to hand.

Creamy mushroom penne with thyme crusted tofu

A rich and creamy penne dish with crispy herb-crusted tofu on the top.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Servings: 2

Ingredients

  • 1 onion finely chopped
  • 4 cloves garlic minced
  • 6 large mushrooms sliced
  • 2 tbsp plain flour
  • 1 splash while wine (optional)
  • 1 cup unsweetened non dairy milk
  • 1/4 cup vegan mozzarella shreds
  • 1 handful fresh parsley chopped
  • half 200g pack tofu chopped into 'steaks'
  • 1 tsp thyme
  • 2 tbsp polenta/coarse cornmeal
  • salt & pepper to taste
  • penne pasta for two

Instructions

  • Start to heat a pan of salted water for the pasta.
  • In a very small bowl mix together the thyme, polenta, salt and pepper.
  • Turn the heat on to both the griddle pan and skillet/frying pan. Dip the tofu in olive oil and coat in the thyme/polenta mixture. Put the tofu into the griddle pan to cook; you’ll need to turn these over halfway through cooking the mushroom sauce.
  • Cook the onion and garlic in a little oil until they start to soften. Add the chopped mushrooms, and wait until they start to soften too. Mix in the plain/thickening flour and mix well.
  • If using, add the splash of white wine and stir well. Add the soya milk and reduce the heat, letting the sauce thicken.
  • When the pasta is nearly cooked, mix in the chopped parsley and cheese shreds, then turn off the heat.
  • Drain the pasta and mix well with the mushroom sauce. Serve with the crusted tofu on top.

Notes

This recipe was first published on http://jenny-marie.co.uk/

Since springtime has rudely given way to winter again, despite the month of May being days away, this hearty dinner really hit the spot.

Yesterday I went to a conference in London; I dragged myself out of bed at 5am and didn’t get home until nearly 8pm so I was feeling pooooooped when I got home tonight (you might have noticed my distinct lack of interesting sentences). This was still pretty easy to put together though, and would make a super tasty dinner without the tofu, if you’re feeling extra lazy (hallo, yes, I am with you on this one!)

I sure hope you all have a splendid long weekend; have you got any exciting plans for the bank holiday?


A rich and creamy (and vegan!) penne pasta with a thyme crusted tofu.


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10 comments

    1. Thanks chum! It was super tasty. I kinda feel like…..a bit more cheese and some macaroni, YES.

  1. That looks amazing… the mushroomy pasta… so great!
    We don’t have a bank holiday this weekend (I don’t even know what that is?), but it is our Labour Day public holiday today (Monday). I have been to yoga and am off to watch a terrible movie with a friend where members of 90’s boy bands save the world from a zombie apocalypse. Should be glorious.

    1. Haha that sounds very interesting indeed! Are they genuine 90s boy band members? (This would probably be a deal breaker for me.)

      Hmm, a bank holiday is basically a public holiday I think, obviously defined by the banks being closed! Because I work in a University, it’s closed on BHs so I always get a free day off, which is great 😀 Oh, except this weekend I have tonsillitis so slightly less great, but still ok!

    1. Thank you! I looooove creamy pasta sauces though my partner is less keen so I made the most of it while he was away for the weekend 😀

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