Tofu-mushroom Alfredo Lentil Pasta with Chicken-Style Strips

By Francesca Annenberg

It was a Sunday afternoon and I was getting ready to make my lunch for the week. Tired of my tomato-veg-rice situation, and not feeling overly inspired, I reached for my box of lentil pasta.

I shook the box, as if it was a magic ball of sorts and asked it, “What should I make, dear lentil?”. No response. It was a lentil bit quiet on that side (as is the lack of laughter from the crowd on that joke).

But then, my amazing friend, Claire, came to the rescue.  “Creamy tofu Alfredo miso mushroom thyme sauuuucccce”, she said to me. And just like that, I was sold.

So from having no ideas other than an avocado sauce or some boring tomato-basil mix, I was revitalised and inspired to cook once again! Faced with a new recipe got the fire burning, baby! I was so amped I even pretended to host a cooking show as I chopped the onion in front of my roommate who was unfortunately nearby. Side note – hands up if you’ve ever dreamt about hosting a cooking show? I know I do all the time. Any potential sponsors reading this want to get on board with me? I’m only half joking here.

Getting out of my comfort zone in the kitchen has always made me a bit anxious. I never really grew up learning to cook, so combining spices and thinking of creative cooking methods has never been my strong point nor does it come naturally to me. I only started cooking here and there when I went vegan about three years ago – and it was mainly roasting sweet potatoes, and if you asked me to use tofu, I would run and hide. Why I have a vegan food blog is beyond me…!


Nonetheless, I committed to trying something new and YAY, it turned out super delicious. This dish not only tastes great and has an awesome, chunky texture, but it is also super duper high in protein, fibre, iron and calcium. Who needs dairy-based Alfredo or actual chicken when you can do it plant-based and cruelty-free?

I hope you enjoy this recipe as much I did.


1 block of silken tofu

2 cups mushrooms, sliced

1 small green pepper, sliced

1 box Fry’sChicken-Style Strips

1 cup water

1/4 cup spring onion

3 garlic cloves, minced

3 tbsp nutritional yeast

2 tbsp Dijon mustard

2 tbsp dried thyme

Salt and pepper, to taste

Lentil pasta (I used the brand, Happy Earth People) – or use any pasta of your choice


1. Press the tofu.

2. Blend the tofu, water, nutritional yeast, mustard, spring onion and salt and pepper. Blend until smooth. This makes your Alfredo sauce.

3. Over heat, add water to a pan. Add the chopped onions and minced garlic until soft. You can use a bit of olive oil instead of water.

4. Add the thyme, sliced mushrooms, green pepper and Fry’s Chicken-Style Strips to the pan. Fry for about 6-8 minutes, adding water as you go so that the ingredients don’t stick to the pan.

5. Add the Alfredo sauce to the pan. Lower the heat and stir everything through for another few minutes. Again, you may need to add a bit more water as you go.

6. Add to your pasta of choice, and get #plantpowered!

For more deliciously conscious recipes like these visit Francesca on her wonderful blog: Francesca Eats Roses where she shares her journey with all it’s dips and contours.