Mushroom Tofu Stroganoff With Zucchini Pappardelle

OPTAVIA Counts:

• 1 Lean
• 3 Green
• 3 Condiment

This Mushroom Tofu Stroganoff with Zucchini Pappardelle recipe is a great way to add more veggies to your diet. It’s easy to make and can be on the table in less than half an hour.

TIP: Use a vegetable peeler, mandolin, or spiralizer if desired. Do you enjoy eating other foods almost every meal? Make this lean and green Zucchini Pappardelle Mushroom Tofu Stroganoff and you’ll have a complete Other dinner that is both nutritious and delicious!

• Difficulty
  Easy
• Servings
  4
• Cooking Time
  20 MINUTES
• Prep Time
  10 MINUTES

LEAN & GREEN MUSHROOM TOFU STROGANOFF WITH ZUCCHINI PAPPARDELLE

INGREDIENTS

• 10 oz Zucchini (optional)*
• 10 oz Yellow Squash (optional)*
• 2 medium Garlic Cloves minced
• 3 stalk Scallions diced
• 3 1/2 lbs Extra Firm Tofu sliced
• 1 1/2 cup Vegetable Stock
• 1 tbsp Low Sodium Soy Sauce
• 1 stalk Fresh Thyme
• 8 oz Cremini mushrooms sliced
• 1/4 cup Light Sour Cream
• 1/4 tsp Salt (optional)*
• 1/4 tsp Black Pepper (optional)*

LEAN & GREEN MUSHROOM TOFU STROGANOFF WITH ZUCCHINI PAPPARDELLE

INSTRUCTIONS

1. Shaved zucchini or yellow squash into wide noodles with a peeler, mandolin, or spiralizer. Set aside.
2. In a saucepan, combine garlic, scallions (trimmed/diced), tofu, stock, vegetable stock, soy sauce, thyme, and mushrooms. Simmer slowly for about 5 to 8 minutes until the mushrooms are soft.
3. While the stock is simmering, bring a pot of water to a boil. Blanch the zucchini and/or yellow squash for about 2 to 5 minutes before draining thoroughly.
4. Remove the saucepan from the heat and stir in the sour cream. Add salt and pepper to taste if required.
5. Serve the stroganoff over a bed of zucchini or yellow squash pappardelle.