Spinach Ribbon Mushroom Stroganoff

Serves: 5 | Prep Time: 0:20 | Total Time: 0:55


1/2 cup Eden Sliced Shiitake Mushrooms
1/2 cup Eden Maitake Mushrooms
1 pound organic extra firm tofu, drained
2 1/2 TBSP Eden Selected Extra Virgin Olive Oil
2 TBSP Eden Organic Brown Rice Vinegar
2 cups Edensoy® Unsweetened
1 tsp Eden Sea Salt
1 package Eden Organic Spinach Ribbons
1 cup onion, diced
1 pound button mushrooms, sliced
2 TBSP green onions or parsley, chopped


Soak shiitake and maitake mushrooms ten minutes in 2 cups hot water. Remove mushrooms from soaking liquid, reserve liquid and slice. Bring soaking liquid to a boil, add mushroom slices, reduce flame to medium-low and cook 20 minutes until mushrooms are soft. Drain and set aside. Place tofu, olive oil, brown rice vinegar, salt and Edensoy in a blender. Blend until smooth. Cook pasta according to directions, rinse and drain. Wash button mushrooms, discard stems and slice tops. In a skillet sauté onions and all mushrooms until soft. Lower the heat, add tofu mixture and heat thoroughly. Serve sauce over pasta. Garnish with green onions or parsley.


Per Serving: 408 Calories, 16g Fat (31% calories from fat), 27g Protein, 51g Carbohydrate, 12g Fiber, 0mg Cholesterol, 417mg Sodium

© 2013 Eden Foods, Inc.