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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: 
Recipe Category: 


I made this again, but with soft tofu...and it was really great. I added hot pasta water, a bit of soy milk, 4 big cloves of sauteed garlic, and I accidentally (kind of) added the green onions into the blender with the garlic..but it worked out really well. I added lots of s, p, and basil. The texture/consistency was just about perfect. I heated it on the stove, then mixed it in with spinach pasta.  :P


I liked this recipe! :P i used silken tofu.garlic. little bit of olive oil. soy milk to make it more like alfredo sauce. added some salt, basil leaves, black pepper for taste. really did taste like alfredo. im pretty proud of it i must say.


To be quite honest, I didn't care for this. It may be because of how I cooked it though... I used it as a sauce for a pasta casserole dish. I followed the recipe until the cooking part, and instead mixed it with my noodles and veggies in a casserole dish and heated it in the oven. I thought the texture was fine, but there was no taste.


Yum, this is one of my favorite vegweb recipes!


This was awesome! My husband and all of my children ate it up!

My daughter even had a non-vegan friend over and she loved it too!

Thank you so much for such a great recipe!


"omg it's alfredo!"
Yeah, it tastes like the real thing!!
I added a lot of soymilk to thin it out, some garlic powder, and vegan parm.
Topped it with sauteed red peppers and mushrooms.


This is really good! I actually used extra firm non-silken tofu..and it came out fine. I added quite a bit of soymilk to make it creamier (and it probably would have been creamier with a softer tofu), but it was delicious. I used four large garlic cloves, just a little oil , and sauteed mushrooms and rainbow chard. I added the sauce to my vegetables, and added lots of s and p, basil, green onions,  and some garlic powder. I used linguine b/c it's what I had.  ;)b


This is great!!! My husband who does not like change and loveeess meat, loved it! I did not have parsley or basil but it was still great. I also blend the onion (because my husband hates onions) and I add a few squeezes of fresh lemon..  Yumm yumm :)


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?

That's what I figured. Okay, I'll just whip up a homemade "meat" sauce with the tofu instead and remember to buy a small Mori-Nu silken tofu for this especially; I really would like to try it.

Thanks~ <3


Very,Very, good dish. I must say. Has so much more flavor than I thought.



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