There are a few things that, if you ask us, make a recipe worthy of entering your weekly weeknight rotation as a vegan. It has to be:
- Easy to make
- Tasty enough to eat week after week
- Plant-based (duh)
- Have protein (our bodies will thank us!)
- Use simple ingredients that you usually have around the house or can get any time of year
And this tofu mushroom pasta recipe is a perfect candidate. Keep reading to learn how to make it.
- Olive oil
- Firm tofu
- Cherry tomatoes
- Garlic salt
- Nutritional yeast
Cook your pasta according to package instructions, making sure to salt the water generously. We recommend tube or bow tie-shaped pasta. Chop up your veggies and tofu into bite-sized pieces. Heat olive oil over medium heat, adding the onions when the oil is shimmering and cooking until they are translucent and fragrant.
Add the tofu, cooking for an additional 10 minutes. Then you can add the chopped mushrooms, cooking for 5-10 more minutes. Season with salt, pepper, and garlic salt to taste.
Remove the mixture from the heat. Add cherry tomatoes and drained pasta and mix to combine. Add a splash of olive oil, mixing to thoroughly coat everything. Serve sprinkled with nutritional yeast.