Tofu Mushroom Pasta (No Oil, No Cream)

Bring a large pot of water to a boil. Add the whole-grain penne pasta and cook until al dente according to package instructions. Drain the pasta, rinse it under cold water to stop the cooking process, and keep it aside.

Heat a wide pan over medium heat. Add the chopped garlic and sliced onions. Since this is an oil-free recipe, add a small splash of water if they begin to stick. Sauté until the onions turn translucent and lightly caramelized.

Add the sliced mushrooms meant for the sauce to the pan. Cook them down, stirring occasionally, until all the moisture has completely evaporated and the mushrooms have shrunk and deepened in color.

Transfer the cooked onion-mushroom mixture to a food processor. Add the silken tofu and blend until smooth and creamy. Set the sauce aside.

In the same pan, sauté the remaining sliced mushrooms using water as needed until cooked and lightly browned. Separately, air-fry the firm tofu at 400°F (200°C) for 22 minutes, flipping halfway through, until golden and slightly crisp.

Return the blended sauce to the pan. Add the sautéed mushrooms and air-fried tofu. Season with Italian spices, black pepper, and salt to taste. Mix well until everything is evenly coated.

Add the cooked pasta to the pan and gently toss to combine. Let it simmer for 2–3 minutes, allowing the pasta to absorb the flavors of the sauce.

Turn off the heat and garnish with freshly chopped Thai basil. Serve hot.