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Fettuccine with tofu, spinach and coconut milk

350 g (about 3/4 lb) fettuccine

1 block of firm tofu, cut into cubes (454 g)

3 cups of baby spinach

1 can Mère Nature coconut milk

2 tbsp. soy sauce

2 tbsp of minced garlic

2 tsp. cornstarch

1 container 227 g white mushrooms, sliced (optional)

1. In a large pot of boiling salted water, cook fettuccine al dente. Drain.

2. In the same pan, heat a little olive oil over medium heat. Brown the tofu cubes on all sides for 5 to 6 minutes.

3. Add spinach and garlic. Continue cooking for 1 to 2 minutes, stirring. Set aside on a plate.

4. If desired, heat a little olive oil in the same pan over medium heat and cook mushrooms for 5 to 7 minutes, until water has evaporated.

5. Pour the coconut milk and soy sauce into the pan and bring to a boil.

6. In a small bowl, dissolve cornstarch in a little cold water, then add the dissolved cornstarch to the sauce. Simmer for 2 to 3 minutes over low heat. Season with salt and pepper.

7. Return the fettuccine, spinach and tofu to the pan. Stir.

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