Silken Tofu Recipe

This silken tofu recipe is one comforting and perfectly suited family meal, the perfect vegan lunch or dinner that can be made any time in the year.

Course Dinner, Lunch, Main Course

Cuisine Asian, Ramona's Cuisine

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 422kcal

Cook the noodles according to what the package says - I boiled these for 4 minutes. Drain some of the water and reserve about ½ cup.
In a pan caramelize one onion that is cut into thin slices with a little coconut oil..
Into a larger pan add the coconut or the olive oil and cook the sliced mushrooms. Add ½ of the reserved water from the noodles and season with salt and pepper. Cook for 10 min tossing occasionally. When cooked, add the frozen peas and the chopped scallions. Cook for one more minute and turn the heat off. Bring the noodles into the pan. Set aside.
Add the silken tofu, nutritional yeast, salt, pepper, vinegar, turmeric, and some of the noodles water to a food processor/blender and blend until it is a nice creamy and smooth paste.
Add the creamy tofu sauce to the noodles and the mushrooms. Mix well and serve.
Sprinkle over the toasted sesame seeds and garnish with freshly sliced radish, the caramelized onion and some chopped spring onions/scallions. Enjoy!

I used cremini mushrooms (chestnut mushrooms) but if you do not have these use portobello mushrooms or even shiitake mushrooms;
You may add some walnuts (a handful) to the silken tofu when blending all the sauce ingredients;