Zucchini Pasta with Tofu and Mushrooms


Serves about 4 people.

This is an updated and improved version of the Stuffed Zucchini, which was extremely awkward to eat. The tofu mixture also goes well with yellow or red bell peppers.

1 yellow onion, finely diced
4-5 cloves of garlic, minced
20 medium shiitake mushrooms
1 package of vacuumed-packed tofu, frozen and thawed
2 tbsp peanut oil
2 tbsp Braggs Liquid Aminos
1/2 c breadcrumbs
15 basil leaves, chiffonaded

4 large zucchini, spiralized or julienned

1 cup of marinara sauce (I used Trader Joe’s basic tomato and basil marinara)

1 cup of cashew cheese, melted, or Daiya Cheddar Shreds

Dice or crumble the tofu and press out the excess water. Heat the oil in a non-stick pan, add the onion and cook a few minutes, then add the garlic and mushrooms and cook till the mushrooms release their liquid. Remove from pan and then add the tofu – cook till dry and golden (no need to add extra oil – it should be dry-fried) and add the braggs. Add the mushroom mix back into the pan, along with the basil and breadcrumbs. Combine well.

To serve: pile the raw zucchini strips onto plates, spoon over a little marinara, then top with the tofu mixture, followed by a couple of spoonfuls of melted cashew cheese.

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