Every time we make this dish it gets better.
1 packet of smoked tofu (we used Tofoo brand)
250g pasta of your choice
30g plant-based spread
1-2 tbsp oil
Salt and pepper to taste
Pinch of black salt to taste
1 medium onion
2 cloves of garlic
50ml soya cream
50ml white wine (optional)
Preheat the oven to 180 degrees. Chop the tofu into 6 slabs, oil, and season with salt and pepper. Place on a tray in the middle of the oven and bake for around 20 minutes turning halfway through.
Start by adding spread to a hot pan, add in the finely chopped onion, garlic, salt, pepper then fry until translucent. Throw in some roughly chopped mushrooms. While cooking, add in wine and cook-off.
Whilst mushroom mix is cooking, add the pasta to a pan of boiling water and cook for approximately 10-12 minutes, depending on the desired texture.
Drain pasta and add some of the pasta water, cream, and black salt to the mushroom mix. Add in the pasta and mix it all together. Remove the tofu from the oven and place it on top of the portion when serving.