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
- Shaved zucchini or yellow squash into wide noodles with a peeler, mandolin, or spiralizer. Set aside.
- 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.
- 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.
- Remove the saucepan from the heat and stir in the sour cream. Add salt and pepper to taste if required.
- Serve the stroganoff over a bed of zucchini or yellow squash pappardelle.
