Serves 1-2       Time: 15 minutes


2-3 tablespoons vegetable oil

1/4 cup organic extra firm tofu, sliced

1/2 cup shitake mushrooms, sliced

1/2 cup onion, chopped

1/4 cup carrot, sliced

1 teaspoon fresh rosemary, rough chopped

1 teaspoon fresh sage, chopped

2 tablespoons white wine

1/2 teaspoon salt


Zucchini Fettuccine

by Ayinde Howell, co- author The Lusty Vegan







1.     Using a potato peeler, peel outer green skin from zucchini completely. Shave noodle-sized strips from top to bottom rotating the zucchini as you go.

2.     Place zucchini noodles in bowl, cover with water, add 1 teaspoon of salt, and set aside until ready to serve.

3.     In a large skillet over medium-high heat, heat oil and add tofu. Sauté for about 3 minutes, browning on both sides.

4.     Add mushrooms, sauté for 2 minutes, stirring well and constantly.

5.     Add carrots and onions, sauté for 2 minutes.

6.     Stir in white wine and and cook another 3-4 minute.

7.     Serve hot over raw zucchini noodles.