This is an easy to make recipe with rich and delicious flavours, with a flare of east meets west.

Also this is the answer, to what to do with all that extra unused tofu that you bought to make miso soup. :) It would be a wonderful accompaniment as a main course after serving miso soup at a dinner party. Its easy because most of the prep work you can do ahead of time and then just throw the stuffed mushrooms in the oven to bake while you quickly boil some pasta. Pasta dressing you can also prepare a head of time and keep in the fridge until dinner.   Instead of pasta, try serving this dish with rice.
 

SERVES 10

INGREDIENTS

1  tbsp canola oil
1  small onion, thinly sliced
2  garlic cloves, minced
14 oz firm tofu, cut in ½ inch cubes (400 grams)
28 oz liquid can diced tomatoes and juices
2  tbsp tomato paste
1½ tsp white miso paste
     freshly ground black pepper
¼ cup red wine
1  cup pecans, toasted and roughly chopped
10portobello mushrooms, clean, with steam cut out
1  cup Parmesan cheese, grated

10 individual bundles of soba/Japanese style noodles
5  tsp dark sesame oil
2½ seasoned rice wine vinegar
2½ pasta water
5  tsp soy sauce
20 green onions, sliced lengthwise and into 1 inch pieces
½ tsp red hot chili flakes
 

Heat a large skillet to medium low, add canola oil, and sauté onion and garlic for 2 minutes.

Add tofu, can of diced tomatoes, tomato paste, miso paste and freshly ground black pepper. Cook it for 30 minutes on medium-low heat or until the juices reduce and the mixture becomes thick. Stir frequently but gently.

Add red wine, and cook down the mixture for another 5 minutes until it liquids evaporate and everything comes together and looks thick and creamy.

Take it of the heat. Up to this step you can make this a day a head of consumption. Refrigerate. When ready to eat add and incorporate ¾ of the pecans to the mixture.

Preheat oven to 350 degrees F.

Line baking dish with aluminum foil, for easy clean up. Place portobello mushrooms in the dish and top them with tofu mixture. Sprinkle Parmesan cheese on top and place in the oven. If the tofu mixture is still hot the baking time will be approximately 30 minutes. If you added to the mushrooms cold tofu mixture than baking time will be around 40 minutes or until the cheese melts and the mixture inside heats through.

Noodles.
Some stores sell noodles already portions into individual bundles. However if you can't find them, approximate just under 2 ounces per person.

Approximate when your mushrooms will be ready to eat. Bring a large pot of hot water to boil. Add a handful of salt, so water taste as if it was kissed by salt. Add pasta and cook for 4-5 minutes or whatever is stated on your packaging. 

Before you pour the water and pasta into colander, take out pasta water to add to the dressing.

In a large bowl incorporate sesame oil, rice wine vinegar, pasta water, soy sauce, and chili flakes. Add pasta and green onions, and toss everything together.

Plate pasta with stuffed mushrooms. Use remaining pecans to sprinkle over the top of the mushrooms and pasta and enjoy.