The recipe is good with chicken as well, but we purchase a case of tofu and substituted the chicken for tofu.
Tofu Crema Con Asparagi Pasta (Italian)
Serves 3
1 package of penny pasta or gluten-free pasta
2 Tbs. (30 ml) (dairy-free) butter
1 minced shallot or small onion
1 sliced portobello mushroom or any mushrooms
1 cup (200 g) bite-sized piece of organic asparagus
1/4 cup (50 g) chopped sun-dried tomatoes
1/2 (120 ml) organic vegetable or chicken broth
1/2 (120 ml) Marsala wine or sherry
1 package organic firm tofu, press out the water and cut into slices
3 Tbs. (45 ml) organic plain yogurt or dairy-free goat yogurt
1 Tbs. (15 ml) all-purpose flour or gluten-free flour
1 Tbs. (15 ml) softened (dairy-free) organic butter
1. Cook pasta as directed.
2. Sauté the shallot/onion in the butter about 5 minutes.
3. Stir in the mushrooms, asparagus, and sun-dried tomatoes. Stir and cook about 10 minutes.
4. Pour the broth and Marsala wine/sherry into a skillet. Bring to a boil, reduce heat to medium-low. Stir in the tofu and yogurt.
5. Mix the softened butter and flour in a bowl. Stir into the tofu mixture.
6. Cook and stir until the liquid thickens, 1-2 minutes.
7. Ladle over the cooked pasta and top with (dairy-free) cheese.
Buon Appetito!
