Top Review by Charlis Meador
I was cruising the "Recipes posted on Saturday September 21, 2002" page on the 'zaar, when I came across this recipe. I copied it for future reference, but thought it sounded a little bland. Then, the next recipe on the page was your recipe for pasta with, portobellos, leeks and balsamic, which also sounded pretty good, but seemed like it needed something more to it. So, I decided to combine the two! Voila, a creamy basil-flavoured mushroom sauce with a balsamic tang. I used a handful of fresh basil, since that's what I had, scallions ditto, and passed on the parsley, since my parsley didn't do so well this year. Oh, yes, I topped it with Parmesan shards. Still needs some work, but pretty good.
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, chopped fine
- 1⁄4 cup finely chopped red onion
- 1 (32 ounce) package soft tofu
- 1⁄2 cup water
- 3 1⁄2 tablespoons tamari or 3 1⁄2 tablespoons light soy sauce
- 1 1⁄2 teaspoons dried sweet basil leaves
- 2 cups hot cooked pasta
- 1⁄4 cup chopped fresh parsley
Directions See How It's Made
- Heat the olive oil in a small pan.
- Add garlic and onion and saute over medium-low heat until the onion is translucent.
- In food processor, blend the tofu until it reaches a uniform consistency.
- Pour the blended tofu into saute pan with the garlic and onion, and cook for 5 minutes over medium heat.
- Add water, tamari, and basil to the pan and cook for 5 minutes more.
- Pour the tofu sauce over cooked pasta.
- Toss well and sprinkle with parsley.
- Serve immediately.