13Feb
On my last trip to the Asian supermarket, I bought a big bag of tofu cut to look like fettuccini. I had no real plan of what to do with them, but they looked funny so I bought them. The other night, when it came time to cook, I decided to expand on this idea, and make an Italian-style tofu dish.
Here’s what I had:
1 lb. tofu strips
10 oz. can of straw mushrooms, drained (more might have been good)
1 lb. Safeway brand ‘Tuscan Style Veggies’ (broccoli, sweet peppers, mushrooms, onions), lightly steamed
6 large cloves garlic, mashed
1 large can HOT peperoncinis
1/4 cup parsley, chopped
Olive oil.
Cooking wine
Here’s what I did:
Heat olive oil (I used probably 1/4 cup) over low heat in a large saucepan
Add peperoncini and parsley, sautee lightly till warm
Add garlic, sautee about a minute over medium heat
Separate the tofu strips as much as reasonable, and add to saucepan
Toss in veggies, mushrooms
Add a bit of cooking wine (again, I used about 1/4 cup)
Keep tossing it all around until it seems done.
Serve with parmesan cheese.
2 Responses
you don’t mention how this dish compares to a traditional fettuccini dish… was it any good? and why are there even tofu noodles? are regular or whole wheat noodles not vegan? strange concept…
It was tasty, and got a good bit tastier after a few days. As to why there are tofu noodles – I’m sure the reason is along the lines of “because you can make them,” and they probably aren’t really intended for using as a pasta substitute. I just don’t happen to know what you are actually *supposed* to do with them, so I did what occurred to me.