Tofu with Mushroom Cream Sauce

SERVES 4 • PREP TIME: 10 MINUTES • COOK TIME: 10 MINUTES

LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM • VEGAN

5-INGREDIENT, 30 MINUTES OR LESS, ONE-POT

Traditional cream sauces are high in saturated fat, which increases bad cholesterol and promotes arterial plaque formation. This version uses a cashew-based sauce made with nutritional yeast and oat milk, giving the dish a nutty and mildly cheesy flavor. Tofu and earthy, meaty cremini mushrooms are cooked in this creamy sauce for a delicious meal. This dish pairs well with a whole wheat or bean pasta, or on top of an undressed Kale Caesar with Toasted Walnuts and Cashew Cream Dressing .

2 teaspoons avocado oil

1 medium onion, diced (about 1 cup)

1 (10-ounce) package cremini mushrooms, thinly sliced

¼ teaspoon freshly ground black pepper

½ cup Cashew Cream Dressing

1 (16-ounce) package organic firm tofu, quartered

2 heaping tablespoons finely chopped fresh basil

1 . In a medium skillet, heat the oil over medium heat. Add the onions and cook for 1 to 2 minutes, until the onions become fragrant and translucent.

2 . Add the mushrooms and pepper and cook for about 2 minutes until the mushrooms begin to wilt and sweat. Add the dressing and mix well.

3 . Add the tofu and basil and stir the mushroom-cashew mixture to coat the tofu. Cover, lower the heat to low, and cook for an additional 3 minutes, until the sauce has thickened. Serve or store in an airtight container in the refrigerator for up to 4 days.

MAKE IT EASIER TIP: Batch-cook the cream sauce and then make four dishes for the week in a pinch: Kale Caesar with Toasted Walnuts and Cashew Cream Dressing , Fish Florentine , Creamed Spinach , and this one!

Per serving: Calories: 337, Total fat: 16g, Saturated fat: 2.5g, Cholesterol: 0mg, Sodium: 28mg, Potassium: 824mg, Magnesium: 111mg, Carbohydrates: 21g, Sugars: 5g, Fiber: 4g, Protein: 21g, Added sugar: 0g, Vitamin K: 19mcg