Tofu Stroganoff with Avocado Cream

So Vegan MOFO is keeping me motivated to post everyday and even get my schoolwork done. Veganism sure is great, huh?

Anyways here is the dish I made tonight. I had some really great arugula that my friend got from his CSA and i through that in to give a nice peppery bite to the creamy heartiness that is tofu stroganoff. I used kamut pasta and it was actually amazing. Not rubbery or mushy, but instead, perfectly al dente.


Tofu Stroganoff with avocado cream sauce

1 block tofu, pressed and dried, cut into good size pieces
3 tbsp olive oil
3 tbsp tamari
1 tbsp liquid smoke
garlic, minced
ground black pepper

good handful off cremini mushrooms, chopped
1 red onion, sliced thin
4 cloves garlic crushed and minced
2 tsps dried thyme
1 bunch baby arugula
salt and pepper

1/4 cup pasta water
1 avocado
1/2 cup almond milk, unsweetened
2 tbsp nooch
5 scallions
salt
pepper

1 box of your favorite pasta cooked 1 min pre-al dente

Cook the tofu and brown on all sides. add garlic black pepper and then splash with tamari and smoke just before done cooking. Set aside. In the same pan add a bit more oil then the mushrooms. Brown them up for a few minutes then add the sliced onion then garlic and thyme salt and pepper. When the pasta is just about done add the arugula and wilt then add the pasta and the tofu back in. Toss with the avocado sauce, which is all the ingredients listed above pureed until smooth, and the pasta water to make a nice sauce. Cook for a minute when its all together just so that the pasta is done and absorbs all the sauce. You will really fuck up if you use soymilk, drink almond milk. Get into it!

Just kidding soymilk will be fine.