Name: Creamy Tofu and Mushroom Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Extra-Firm Tofu; 70g Whole Wheat Pasta (dry); 100g Mushrooms; 1 tsp Olive Oil; 100ml Unsweetened Almond Milk; 2 tbsp Nutritional Yeast; 2 cloves Garlic; 1 Medium Onion; 1 cup Baby Spinach; Salt and Pepper to taste

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Tofu and Mushroom Pasta

Enjoy a deliciously comforting bowl of creamy tofu and mushroom pasta that combines hearty whole wheat pasta, protein-rich tofu, and savory mushrooms in a luscious, dairy-free cream sauce. This dish offers a satisfying balance of textures and flavors, perfect for lunch or dinner.

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NUTRITION

Protein

41.2g

Fat

15.6g

Carbs

73g

SERVINGS

1 serving

INGREDIENTS

150g Extra-Firm Tofu

70g Whole Wheat Pasta (dry)

100g Mushrooms

1 tsp Olive Oil

100ml Unsweetened Almond Milk

2 tbsp Nutritional Yeast

2 cloves Garlic

1 Medium Onion

1 cup Baby Spinach

Salt and Pepper to taste

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PREPARATION

1
Press the tofu for at least 10 minutes to remove excess moisture, then cut into small cubes.
2
Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
3
In a large pan, heat olive oil over medium heat. Sauté chopped onion and minced garlic until translucent and fragrant.
4
Add sliced mushrooms to the pan and cook until they begin to brown and release moisture.
5
Stir in the cubed tofu and cook for another 3-4 minutes until lightly golden.
6
Pour in the unsweetened almond milk and sprinkle in the nutritional yeast. Stir well to create a creamy sauce.
7
Mix in the baby spinach and allow it to wilt into the sauce.
8
Combine the cooked pasta with the creamy tofu and mushroom mixture. Season with salt and pepper to taste.
9
Serve warm and enjoy your nutritious and balanced meal.