Fettucini with Tofu and Mushrooms
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
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.