Vegetarian Teriyaki Tofu Pasta

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Vegetarian Teriyaki Tofu Pasta

 

Marinade

1/3 cup teriyaki

1 cup hickory-smoked barbecue sauce

1 cup A-1 steak sauce

1 teaspoon rosemary

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon oregano

1 teaspoon thyme

Water as desired (marinade should be thin but should maintain an

aroma)

 

1/2 block extra-firm tofu, cubed

1/2 lb. (uncooked) linguine

6 ounces mushrooms, fresh or canned

1 Vidalia onion, chopped

3 tablespoons canola oil

1 cup mozzarella (optional)

 

Mix marinade. Press tofu slightly before cutting into cubes. Add tofu

to marinade. I like my tofu to have plenty of flavor, so I marinate

overnight, but a few hours is probably adequate.

Boil water in pot with salt. Add linguini. Heat oil in large frying

pan. Add onion. Allow to saute for a few minutes before adding

mushrooms. Wait 5 minutes, then add tofu. Save extra marinade. Saute

mixture until onions are soft and mushrooms slightly browned. Add

linguini to pan when cooked. Mix. Add 2-3 tablespoons of marinade to

pan as needed (so that linguini can absorb flavor). Saute all

ingredients together for 5-10 minutes. If desired, add a cup of

shredded mozzarella over top and allow to melt before serving.