I’ve been crazy about tofu lately, and I always love mushrooms. Pregnancy has reaffirmed my love for pasta dishes, so decided to take my favorites and combine them into a pasta dish.
3 tablespoons of butter
3 cups of mushrooms (I used a mix of mushrooms)
1/2 brick of tofu diced
1 cup of minced onion
1 teaspoon of salt
7 tablespoons of sherry
2 tablespoons of flour
2 cloves of garlic
2/3 cup of chicken broth
1 cup of plain yogurt
1/2 package of brown rice pasta
1. Melt the butter in a large frying pan over medium heat, add the mushrooms, onions, tofu, and salt. Cook for about 10 minutes. Prepare pasta, following directions on package.
2. Add the sherry, and turn the heat to love and sprinkle the flower over the mixture. Stir for 1-2 minutes.
3. Add garlic and pepper, and continue to cook over low heat for 10 minutes.
4. Add the yogurt and broth, mixing well. Stir until headed completely.
I liked this dish a lot. The sherry added a great kick of flavor. However, I had trouble with the consistency. It wasn’t as creamy as I was hoping. Next time I make this, I will have to experiment with making it creamier. It doesn’t look the greatest, but the taste is there, I promise!
1.5 packages of mushrooms ~$3.00
1/2 brick of tofu ~$1.00
1 onion ~ $.53
1 cup of yogurt ~ $.75
2/3 cup of stock ~$.75
1/2 package of brown rice pasta ~$1.00