Tofu Alfredo with portobello mushroom stea

Ingredients:
For the Tofu Alfredo Sauce:
1 block (14 oz) of firm tofu, drained and pressed
1/2 cup unsweetened plant-based milk (e.g., almond milk, soy milk)
1/4 cup nutritional yeast
2 tablespoons lemon juice
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
For the Portobello Mushroom Steaks:
4 large Portobello mushroom caps
3 tablespoons balsamic vinegar
2 tablespoons soy sauce
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
For Serving:
Your choice of pasta (e.g., fettuccine, linguine) or zucchini noodles (zoodles)
Instructions:
Preparing the Tofu Alfredo Sauce:In a blender or food processor, combine the drained and pressed tofu, plant-based milk, nutritional yeast, lemon juice, minced garlic, olive oil, salt, and pepper. Blend until the mixture becomes smooth and creamy. Adjust the seasonings to taste. Set aside.
Preparing the Portobello Mushroom Steaks:Clean the Portobello mushroom caps and remove the stems. In a shallow dish, whisk together the balsamic vinegar, soy sauce, olive oil, minced garlic, salt, and pepper. Place the mushroom caps in the marinade and let them sit for about 15-20 minutes, allowing the flavors to infuse.
Cooking the Portobello Mushroom Steaks:Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated mushroom caps to the pan, reserving the marinade. Cook the mushrooms for about 4-5 minutes on each side, or until they become tender and slightly charred. Baste the mushrooms with the remaining marinade during cooking.
Cooking the Tofu Alfredo Sauce:Pour the prepared tofu Alfredo sauce into a saucepan. Gently warm the sauce over low heat, stirring frequently, until it’s heated through. Be careful not to boil it, as it can alter the texture.
Cooking the Pasta or Zucchini Noodles:While the sauce is warming, cook your pasta or zucchini noodles according to the package instructions until they reach your desired level of doneness.
Serving:Plate the cooked pasta or zucchini noodles and top them with the warm tofu Alfredo sauce. Serve the Portobello mushroom steaks on the side or slice them and place them on top of the Alfredo sauce. Garnish with fresh herbs like parsley or basil, if desired.