tofu fettuccini
6 ounces medium spinach noodles 1 cup chopped green pepper 2 tablespoons butter 8 ounces sliced mushrooms 1 cup evaporated milk 2 teaspoons granulated chicken bouil...
Ingredients
- 6ouncemedium spinach noodles
- 1cupchopped green pepper
- 2tablespoonbutter
- 8ouncesliced mushrooms
- 1cupevaporated milk
- 2teaspoongranulated chicken bouillon
- 2poundfrozen tofu, thawed, rinsed and cut into 1/2-inch cubes*
- 1/2teaspoonsalt
Directions
- 1
Tofu Fettuccini 6 ounces medium spinach noodles 1 cup chopped green pepper 2 tablespoons butter 8 ounces sliced mushrooms 1 cup evaporated m
- 2
This changes tofu's texture from creamy to crumbly
- 3
Thaw at room temperature 8 to 12 hours or boil in water 30 minutes
- 4
Then take it out of original container and place on a towel to squeeze all the excess water out of it
- 5
Prepare noodles according to package instructions
- 6
While noodles cook, sauté green pepper in 2 tablespoons butter in a skillet for 2 minutes
- 7
Add the mushrooms and sauté 2 to 3 minutes
- 8
Stir in milk, chicken, bouillon (dry) and the tofu