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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: 
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?

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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?

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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.

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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!

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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.

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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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