Mushroom Fettuccini:
- CRISPY FRY TOFU
- Cut tofu into cubes.
- Roll in 1/2 C cornstarch with 1/2 t garlic salt
- Fry in oil on most sides, until golden
- Set aside
Cook 1/2 # pasta
- Sauté:
- 2 T butter
- 6 oz mushrooms
- Add 2 T flour
- s & p
- 1 ½ c Plain unsweetened soymilk (ONLY soybeans and water on label)
- 2 T sherry
- 1 T garlic
- 1 T parsley
- ¼ c nutritional yeast
- Heat thick
- Toss pasta in pan.
- (reserve some sauce for top)
- Top with tofu
Tips and ideas:
Serve with vegan parmesan or nutritional yeast, and a pepper grinder.
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