Spaghetti with Mushroom Sauce and Tofu Bacon
Creamy spaghetti with mushroom sauce, fresh rocket and crispy tofu bacon
INGREDIENTS
For the Tofu 'Bacon':
- 400 g Tofu
- 2 tbsp Sesame oil
- 1 tbsp Sriracha
- 3 tbsp Soy sauce
- 1 tbsp Garlic powder
- 1 tbsp Onion granules
- 0.5 tbsp Smoked paprika
- Salt, to taste
For the Mushroom Sauce:
- 300 g White mushrooms
- 300 g Chestnut mushrooms
- 100 g Oyster mushrooms
- 1 Medium onion
- 5 cloves Garlic
- 4 tbsp Nutritional yeast
- 3 tbsp Soy sauce
- 1 tsp Dijon mustard
- 300 ml Plant milk (rice milk, for example)
- Salt, to taste
- Black pepper, to taste
- Nutmeg, to taste (optional)
For the Pasta:
- 2 handfuls Rocket
- 250 g Spaghetti
- Water, as needed
- Salt, to taste
INSTRUCTIONS
For the Tofu 'Bacon':
- 1 Mix the sesame oil, sriracha, garlic powder, onion granules, soy sauce, smoked paprika and salt.
- 2 Cut the tofu into thin strips and coat well in the marinade.
- 3 Ideally, leave to marinate in the fridge overnight for a deeper flavour.
- 4 Preheat the oven to 200°C.
- 5 Arrange the tofu strips on a tray lined with baking paper and bake until crisp and golden, about 40 minutes, turning them halfway.
For the Mushroom Sauce:
- 1 Sauté the chopped onion over a medium heat until translucent.
- 2 Add the chopped garlic and the sliced mushrooms, stirring now and then until they have lost most of their water.
- 3 Add the nutritional yeast, soy sauce and mustard and mix well.
- 4 Lift two thirds of the mushrooms out of the pan onto a plate and set aside.
- 5 To the pan with the remaining mushrooms, add the plant milk and season with salt, black pepper and nutmeg.
- 6 Transfer this mixture to a blender and blend into a smooth, creamy sauce. Set aside.
For the Pasta:
- 1 Cook the spaghetti according to the packet instructions, in salted boiling water.
- 2 Drain and set aside.
- 3 Serve the spaghetti onto plates.
- 4 Cover with the creamy mushroom sauce.
- 5 Add the rocket on top.
- 6 Add the reserved whole mushrooms.
- 7 Finish with the crispy tofu 'bacon'.
