Tofu Penne
Ingredients
- ½ package penne pasta (½ lb)
- 1 TBSP coconut Oil
- 1 onion diced
- 1 tsp garlic minced
- ½ punnet mushrooms sliced and halved
- 1 packet baked Tofu (8oz) I use Nasoya Teriyaki
- ½ cucumber cubed
- ½ - 1 avocado cubed
- 3 sprigs dill finely chopped
For the tofu sauce
- ¼ cup silken tofu
- ½ avocado
- ¼ cup almond milk
- ¼ cup cashews soaked beforehand*
- ¼ tsp dijon mustard
- salt and Pepper to taste
Instructions
- Cook the pasta according to the instructions on the box, typically in boiling water on the stove for 10-12 minutes.
- Heat up the oil in the pan and add onions and spices. I use garlic salt, italian herbs and everyday seasoning.
- Add the garlic and mushrooms when the onions have browned. Add more oil if needed.
- While the onions and mushrooms are frying, add the silken tofu, avocado, almond milk, cashews and dijon mustard in a blender. Blend until creamy.
- Combine the pasta, onions + mushrooms, baked tofu, avocado cubes and tofu sauce together in a bowl. Add dill and salt + pepper to taste. Serve and enjoy!
Notes
*Cashews: Cashews are best soaked in water over night or for 4 hours. If in a pinch - soak in boiling water for an hour.