Tofu Mushroom Stroganoff Pasta

Ingredients

• 12 Ounce Whole wheat rotini - 12 ounces
• 14 Ounce Extra-firm tofu, drained, pressed, and cut into 1/2-inch cubes - 14 ounces, Cut into 1/2-inch cubes after draining and pressing.
• 12 Ounce Cremini mushrooms, sliced - 12 ounces, sliced
• 1 Count Yellow onion, diced - 1 medium, diced
• 3 Tablespoon Olive oil - 3 tablespoons
• 2 Cup Unsweetened oat milk - 2 cups
• 2 Tablespoon Dijon mustard - 2 tablespoons
• 2 Tablespoon All-purpose flour - 2 tablespoons
• 1 Teaspoon Garlic powder - 1 teaspoon
• 1 Teaspoon Smoked paprika - 1 teaspoon
• 0.5 Teaspoon Black pepper - 1/2 teaspoon
• 1.25 Teaspoon Kosher salt - 1 1/4 teaspoons, Divided: 1/2 teaspoon with vegetables and remaining 3/4 teaspoon with seasonings; pasta water also salted separately to taste.

Instructions

1. Prep tofu and vegetables

   1. *Prep the tofu, mushrooms, and onion* before cooking; keep the *cubed tofu*, *sliced mushrooms*, and *diced onion* separate for even browning.

2. Cook the pasta

   2. Bring a large pot of salted water to a boil, cook the rotini until *just al dente*, then reserve *1 cup pasta water* before draining.

3. Brown the tofu

   3. Heat *2 tablespoons olive oil* in a large skillet over medium-high heat. Add the tofu and cook for *6 to 8 minutes*, turning occasionally, until *golden on several sides*; transfer to a plate.

4. Brown the mushrooms and onion

   4. Add the remaining *1 tablespoon olive oil* to the skillet. Add the onion, mushrooms, and *1/2 teaspoon kosher salt*, then cook for *8 to 10 minutes* until the mushrooms are *deeply browned* and most liquid has evaporated.

5. Add flour and seasonings

   5. Sprinkle the flour, garlic powder, smoked paprika, black pepper, and remaining *3/4 teaspoon kosher salt* over the vegetables. Stir for *1 minute* to coat everything and *toast the seasonings*.

6. Make the creamy sauce

   6. Slowly pour in the oat milk while *stirring constantly*. Add the Dijon mustard and simmer for *3 to 5 minutes* until the sauce is *creamy and lightly thickened*.

7. Combine tofu, pasta, and sauce

   7. Return the tofu to the skillet and stir in the drained rotini. Add reserved pasta water, *a few tablespoons at a time*, until the sauce *clings to the pasta* and reaches a *silky consistency*.

8. Finish and serve

   8. Cook for *1 to 2 minutes* more over low heat, stirring gently, then serve warm while the sauce is *creamy and glossy*.