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Recipe submitted by Mr. Acquaye, 04/14/09

Fettucini with Tofu and Mushrooms

Ingredients (use vegan versions):

    1 tablespoon olive oil
    1 container tofu (cut into squares)
    1 1/4 teaspoon salt
    1/2 teaspoon ground pepper
    2 tablespoons vegan butter
    1 bunch green onions (chopped)
    1 16 ounce carton chopped mushrooms
    1/3 cup vegan brandy or cooking wine
    1 cup vegetable broth
    1/2 pound fettucine
    1 cup coconut milk
    2 tablespoons fresh parsley

Directions:

1. In a medium pan heat oil over medium heat. Season tofu with a little of the salt and pepper and cook until brown. Remove from heat and let cool.

2. Melt butter and add chopped green onions, mushrooms, and 1/2 a teaspoon of salt and remaining pepper. Cook until mushrooms let off natural liquids and let evaporate for about 5 minutes. Add cooking wine and cook until almost no liquid for about 2 minutes more. Add 1/2 cup of broth and simmer until almost completely evaporated for about 4 minutes more.

3. In a large pot of boiling water cook fettuccine noodles for about 7 minutes. Drain and then add the mushroom mixture, tofu, remaining broth, coconut milk, and remaining salt. Simmer until done for 3 minutes and top with parsley.

Serve with steamed green beans.

Source of recipe: This recipe was from an old cookbook I found at an antique store. However I made a few modifications to make this into a vegetarian meal.

Makes: 4 servings, Preparation time: 10 minutes, Cooking time: 20 minutes