Lemony Mushroom Tofu Spaghetti with Zucchini

Steps

1. Prepare first: cut half the tofu into 3/4-inch cubes and crumble the other half; slice the mushrooms and zucchini, chop the onion and parsley, and mince the garlic.
2. Make the cream base: blend the crumbled half of the tofu with the vegetable broth, lemon juice and parmesan until very smooth; set aside.
3. Bring the water to a boil in a large pot with half the salt.
4. Heat half the olive oil in a large skillet over medium-high heat, add the tofu cubes and sear 8 minutes, turning, until golden; season with a pinch of the black pepper and move to a plate.
5. Add the remaining half of the olive oil to the skillet with the onion and mushrooms; cook 8 minutes until browned. Add the zucchini, garlic and thyme and cook 4 minutes until the zucchini is just tender.
6. Meanwhile cook the spaghetti in the boiling water until al dente, about 9 minutes; reserve a cup of the pasta water, then drain.
7. Lower the skillet heat to medium, pour in the tofu cream base and the remaining half of the salt and black pepper, and simmer 2 minutes.
8. Add the spaghetti and toss, loosening with splashes of the reserved pasta water until glossy.
9. Fold in the seared tofu, then top with the lemon zest and parsley and serve.