Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, macrobiotic creamy mushroom and tofu spaghetti. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Macrobiotic Creamy Mushroom and Tofu Spaghetti is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Macrobiotic Creamy Mushroom and Tofu Spaghetti is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have macrobiotic creamy mushroom and tofu spaghetti using 9 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Macrobiotic Creamy Mushroom and Tofu Spaghetti:

1. Get 1/2 block Oboro dofu - very soft tofu
2. Get 100 ml Soy milk
3. Prepare 2 servings Spaghetti
4. Get 80 grams Enoki mushrooms
5. Make ready 60 grams Shimeji mushrooms
6. Get 1 1/2 tbsp White wine
7. Prepare 10 grams ◎Butter (or olive oil)
8. Take 1/3 cube ◎Soup stock cube (or vegetarian soup stock)
9. Take 1 Salt and pepper

Instructions to make Macrobiotic Creamy Mushroom and Tofu Spaghetti:

1. Make the cream: Put the tofu and soy milk in a bowl, mash up the tofu with a spatula, and strain the mixture through a strainer. (I've used 1 whole block of tofu in the photo.)
2. Even if you don't have a large sieve or strainer, if you immerse a tea strainer in the mixture and turn a rubber spatula round and round inside it, you'll have a cream-like texture in 5 minutes. Season with 1 to 1 1/2 teaspoons of salt and pepper.
3. Make the sauce: Take the stem ends off the shimeji and enoki mushrooms, divide into small clumps, and rinse quickly.
4. Put all the mushrooms at once into a frying pan with butter and stir fry over high heat.
5. When a little moisture comes out of the mushrooms and they become wilted, lower the heat to medium, season with salt and pepper and continue stir frying.
6. Turn the heat down to low, add the tofu cream and soup stock cube and mix.
7. When the edges are bubbling, lower the heat further, season with salt and pepper and turn the heat off.
8. Boil the accompaniments: Bring plenty of water to a boil in a pot, add a pinch of salt, and boil some broccoli florets. When they have turned bright green, check them for doneness and take them out when they're the texture you like.
9. Boil the pasta: Put the pasta in the same pan you used to boil the broccoli, and cook it according to package instructions.
10. Stir the pasta around and add 1 teaspoon of olive oil. The key is to make the pasta swim in the hot water.
11. Cook the pasta until al dente, drain in a colander, and plate.
12. Finish the sauce: Reheat the sauce, add a little white wine, briefly bring to a boil and turn off the heat.
13. Pour plenty of sauce on the pasta, add the accompanying broccoli and it's done. The white wine and tofu make this sauce very rich.
14. Ready to serve and ENJOY!

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