Ingredients
- 14 oz firm tofu, pressed and cubed
- 2 cups mushrooms, sliced (button or cremini)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 cup plant-based cream or coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard (optional)
- Salt and black pepper, to taste
- Fresh parsley or thyme, chopped (for garnish)
Directions
Step 1:
Heat olive oil in a pan and lightly brown tofu cubes. Remove and set aside.
Step 2:
In the same pan, sauté onion until soft, then add garlic.
Step 3:
Add mushrooms and cook until they release moisture and become golden.
Step 4:
Pour in plant-based cream and soy sauce. Stir well.
Step 5:
Add Dijon mustard if using and season with salt and pepper.
Step 6:
Return tofu to the pan and simmer for 5–7 minutes until sauce thickens.
Step 7:
Garnish with fresh herbs and serve warm.
