Do you remember the soba noodle debacle? The time I bought oodles of soba noodles and then proceeded to leave them in the pantry and slowly, slowly eat through them. Yeah, I still have soba noodles and still eating through them. A true hoarder.
However, when the cooking rut continues, I get less picky in the kitchen. I have little energy to refuse the noodles. Plus, they are quick and easy to make. I added the cold leftover sauce to warm noodles and it melted right in. A little green garnish might be nice, too. Consider adding fresh chives, as recommended in the original recipe. Because you know, I would never suggest eating parsley. Yucko.
1 tbsp coconut oil
1/2 cup diced yellow onion
2 cloves garlic
6 cups sliced white button or cremini mushrooms
1 cup water
1 tbsp nutritional yeast
1/4 tsp dried thyme (1 tsp fresh thyme would be great, too!)
1/4 tsp dried parsley
12 ounces extra firm silken tofu
1.5 tbsp tamari or soy sauce, or more to taste
salt and freshly ground black pepper, to taste
1 package soba noodles, or your choice of noodle
1. In a large skiller over medium-high heat, melt oil. Once hot, add onion, sprinkle with salt and saute for 5 minutes, until soft and translucent. Reduce heat to low, add garlic and mushrooms and saute for 15 minutes, until the mushrooms are soft. Remove from heat.
2. In a blender, place half the of mushroom mixture along with the water, nutritional yeast, dried thyme, parsley and tamari. Process until smooth and creamy. Pour this mixture into the pan with the reserved mushrooms and place back on high heat. Once hot, reduce heat to medium and simmer, stirring often, for 15 minutes or until you reach your desired consistency. Taste and adjust seasonings.
3. Meanwhile, as your sauce cooks, cook your noodles according to their directions. I like to cook them, drain them and add the sauce directly (even if using cold leftover sauce). The noodles will heat it up. Season to taste and serve.