Mushroom Tofu Stroganoff with Zucchini Pappardelle

Complete Lean & Green meal: 1 lean, 3 green, 3 condiments

Yield: 4 servings

Total Time: 30 minutes

Ingredients

• 10 oz. zucchini and/or yellow squash

• 2 garlic cloves, minced

• 3 scallions, trimmed and diced

• 3½ lbs. extra firm tofu, sliced

• 1½ cups vegetable stock

• 1 tbsp soy sauce

• 1 sprig fresh thyme

• 8 oz. cremini mushrooms, sliced

• ¼ cup sour cream

• ¼ tsp each (or less) salt & pepper (optional)

Directions

1. Shave zucchini and/or yellow squash into wide noodles with a vegetable peeler, mandolin, or spiralizer. Set aside.

2. Combine garlic, scallions, tofu, stock, soy sauce, thyme, and mushrooms in a skillet, and simmer gently for a 5 to 8 minutes until mushrooms are tender.

3. Meanwhile, blanch the zucchini pappardelle in a pot of boiling water; drain well.

4. Remove tofu mixture from heat, and stir in sour cream. Season with salt and pepper if desired.

5. Serve stroganoff on a bed of zucchini pappardelle.

Per Serving: 290 calories | 33g protein | 17g carbohydrate | 10g fat