This was a great recipe. I adapted from the original in that I used 1lb of tofu and elbow pasta instead of egg noodles. I really liked it, and the kids were ok with it, they each ate different parts of it. The best part was that it really did only take one pot.
I will definitely make this again, and again and again!
- 2 tbsp olive oil
- 1 onion, thinly sliced
- 1 cup sliced white mushrooms
- 1 lb extra firm tofu
- 1 can diced tomatoes, drained
- 1 cup red wine
- 4 cups vegetable stock
- 350 g elbow pasta
- 4 oz cream cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup each chopped fresh parsley
In a Dutch oven, heat oil over medium-high heat; cook onion and mushrooms, stirring occasionally, until softened, about 5 minutes.
Add tofu, crumble using hands; cook, breaking up with back of wooden spoon, about 1 minutes.
Stir in tomatoes and wine; cook until slightly reduced, about 5 minutes.
Stir in broth; bring to boil. Stir in pasta; cook, stirring occasionally, until pasta is al dente, about 8 minutes.
Stir in cream cheese until melted, about 1 minute. Stir in Parmesan cheese, basil and parsley