One of the ingredients that I was unsure of when I started my meat-free journey was silken tofu. I had tried to use it as a meat replacement, but it didn’t really work for me (although Lucas Sin shows how to do it right in this video). I came back to it after enjoying it in soups and salads when eating out, and research led me to using it in sauces like this one.
Regular tofu is made in a similar way to many dairy cheeses, a coagulant (e.g. nigari) is added to soy milk (works with other nut milks too) and when the curds set they are separated from they whey they are pressed together to release additional whey and create a firm tofu. Silken tofu is slightly different in that the milk and coagulant are gently cooked to create the tofu. The whey doesn’t really separate, and the product is quite soft and homogenous.
The other thing that lifts this dish is the method of cooking the mushrooms and onions together, starting them in water. This is an extension of the method I used with the sautéed potatoes recently, and also an extension of the method used in the saag mushroom, where a sauce was added afterwards. In this, boiling then frying the onion caramelises them beautifully, and the mushrooms come along for the ride.
The really great thing about this recipe is that it is as delicious as it is easy to make!
Ingredients:
300g mushrooms, any variety, sliced or chunked
1 medium-large onion, cut into slices
150ml water
340g soft silken tofu
1 tbsp nutritional yeast
100ml non-dairy milk
Salt
You can make it easy on yourself by making the pasta and leaving to the side, making the sauce and leaving to the side, then cook the onion and mushrooms. I do it in the order below because it minimises the total time.
Put the onion and the mushroom into a large non-stick pan along with the 150ml water and 1/2 teaspoon salt. Turn the ring to medium-high and put a lid on the pan. Once the water comes to the boil, set a timer for 10 minutes.
On another ring, put a large pot of salted water on to boil.
Put the tofu, nutritional yeast, 1/2 teaspoon salt and the non-dairy milk into a blender. Blend for just 10-20 seconds until all is well mixed. You could do this in a bowl with a whisk either.
After the 10 minutes, take the lid off the pan to allow the remaining water to steam off. Just before the last of the water disappears, put the pasta into the other pot of water. This will act as a timer for you!
Now add about 2 tablespoon oil and 1 teaspoon toasted sesame oil in with the onions and mushrooms and stir in. Generally leave the onions and mushrooms to fry, only stirring occasionally, so that they can start to colour. Do keep a good eye on them though as you want the onion to caramelise not burn. By the time the pasta is ready, the onions should be nicely golden brown and the mushrooms should have some nice colour.
Drain the pasta and set aside. Pour the sauce onto the onions and mushrooms and stir well. Bring back to the boil and then pour in the pasta and stir to combine everything.
Serve and enjoy!