Fettuccine With Tofu And Vegetables
|Tofu||8 Ounce, crumbled|
|Tamari/Soy sauce||2 Tablespoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Red wine vinegar||1 Tablespoon|
|Cayenne pepper||1 Dash|
|Whole wheat fettuccine||1 Pound|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Onion||1⁄2 Large, chopped|
|Garlic||6 Clove (30 gm), sliced|
|Chopped mushrooms||1 Cup (16 tbs)|
|Broccoli florets||2 Cup (32 tbs), sliced|
|Sweet red pepper||1⁄2 , diced|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||2 Tablespoon, grated|
Place the tofu in a large bowl with the tamari, 1/2 cup of the water, the vinegar, basil, oregano, marjoram, savory, thyme, and cayenne.
Toss to combine.
Cover and marinate in the refrigerator for several hours or overnight.
Drain the tofu in a fine sieve and discard the liquid.
Press the tofu gently with the back of a wooden spoon and set aside.
Cook the fettuccine until al dente.
While the pasta cooks, place the stock in a large skillet.
Add the onions and cook over medium heat until the onions are translucent.
Add the garlic and the mushrooms and stir to combine.
Add the tofu and the remaining water.
Bring to a boil, then reduce heat, cover, and simmer for about 10 minutes.
Steam the broccoli and peppers until crisp-tender, 5 to 8 minutes.
Stir the parsley and Parmesan into the tofu mixture and simmer another 1 to 2 minutes.
Drain the fettuccine and toss with tofu mixture in a large bowl.
Arrange the fettuccine mixture on a serving platter.
Spoon the steamed vegetables on top.