added this 7 years ago
Tofu Alfredo
What you need:
1/3 cup olive oil
3 or 4 cloves garlic, finely chopped
1 (14 ounce) package soft tofu
1/4 cup green onions, chopped, optional
1/4 cup fresh basil, finely chopped
1/4 cup fresh parsley, finely chopped
1/2 teaspoon fresh black pepper
salt, to taste
What you do:
1. Lightly brown garlic in oil. Let cool. In blender, combine tofu and cooled garlic/oil mixture and blend until smooth and creamy.
2. Add water to adjust consistency. Put tofu mixture in saucepan, add green onions and heat on medium/low for 10 minutes.
3. Add basil, parsley, salt and pepper. Heat for another 3 minutes. Serve over your favorite pasta.
With green onions, you can also add mushrooms, red peppers, or broccoli.
Preparation Time:
20 minutes
Cooking Time:
Servings:
6
Recipe Category:
SO HOW'D IT GO?
I'm no tofu expert, but I wouldn't. The texture is a little rough even with soft tofu. Firm tofu that's been frozen wouldn't cream well at all.
I actually have a question. I have a piece of tofu in the freezer and I was looking for a recipe to use it. I think its firm and, being in the freezer, it's going to have that chewy texture. Do you think it would work in this recipe?
I actually have a question. I have a piece of tofu in the freezer and I was looking for a recipe to use it. I think its firm and, being in the freezer, it's going to have that chewy texture. Do you think it would work in this recipe?
It's a little hard to get past the texture of this whipped tofu sauce, but once you do, it's really a wonderfully tasty dish! I'm definately making this again. I'm excited about experimenting with whipping tofuti in, finding some of the vegan parm that was mentioned, or adding nutritional yeast.
Yum! this is a great recipe. i used silken tofu, extra firm. also, i used earth balance margerine instead of olive oil for a more buttery flavor. i added more garlic, and added some nutritional yeast. this is great with onions, kale, and peppers mixed with pasta! thank you!
I love this recipe too. Made it for the second time today. The first time I burnt the garlic which made the sauce a little bitter, but still good. Today I made sure not to overcook it. It was a little bland at first so I added some garlic powder and onion powder. I also threw in about 1/4 c of vegan parmesan-- I don't really like the stuff, but I have a whole thing of it in my fridge. I think the small amount ended up being a nice touch.
Also, I didn't use as much oil as stated in the recipe-- just enough to cook the garlic. I also added about 3/4c almond milk (would've used soy but was out) to thin it a little. It came out so good, really reminiscent of dairy alfredo, but not so heavy. It's so easy and fast, I'm sure I'll be making it a lot. A great way to use those near-expired boxes of silken tofu.
This is in my top 5 vegan favorite recipes!
I am such a fan of green onions and herbs, PERFECT. I roast my garlic in the oven with the oil first as a slight variation to the recipe.
Thanks very much for this ;D -Lauren
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