YOUR SOLIN GENERATED RECIPE
Tofu-Bean Paste Spaghetti with Mushrooms and Spinach
Spaghetti tossed in a creamy blended tofu and savory bean paste sauce, sautéed with earthy portobello mushrooms and fresh spinach for a velvety, protein-packed finish.
INGREDIENTS
4 oz spaghetti
16 oz firm tofu
4 tbsp Korean bean paste
1 tbsp olive oil
1 medium portobello mushroom
0.5 medium yellow onion
2 cloves garlic
2 cups fresh spinach
PREPARATION
Bring a large pot of water to a boil and cook the spaghetti until al dente, then drain.
Combine the firm tofu and Korean bean paste in a blender and process until the mixture is completely smooth.
Heat the olive oil in a large skillet over medium heat and add the minced garlic, diced yellow onion, and sliced portobello mushroom.
Sauté the vegetables for about 6 minutes until the mushrooms are tender and the onions are translucent.
Stir the blended tofu and bean paste sauce into the skillet with the vegetables until well combined.
Add the fresh spinach to the pan and cook for 1 minute until the leaves are just wilted.
Toss the cooked spaghetti into the skillet last, mixing thoroughly until the noodles are fully coated in the creamy sauce.