Nov. 20, 2009
This is one of my favorite and oldest recipes. I created it three cities ago (that's how I keep track of time, based on where we were living) and I still love it as much today as I did back then. I'd wadger to say this was my first time using tofu as a sauce and now I'm always using tofu as a sauce. Funny how one dish can totally change your opinion about an ingredient, right?
Anyway this 'Alfredo' sauce is really creamy and adds a nice boost of protein to an otherwise very high carb dish. I love dipping fresh toasted bread in it and also jazzing my pasta dish up with peas and broccoli for a more balanced meal. The nutmeg sounds weird, I know, but its a necessity to get the right flavor -- you can also substitute mace for nutmeg if you want a really pungant and strong flavor.
This sauce is really creamy and adds a nice boost of protein to an otherwise very high carb dish. I love dipping fresh toasted bread in it and also jazzing my pasta dish up with peas and broccoli. Also try adding fresh tomatoes over top in the summer for a nice, refreshing pasta dish.
12 ounces silken tofu
1 cup plant-based milk
¼ tsp nutmeg
⅛ tsp garlic powder
⅛ tsp onion powder
½ cup nutritional yeast
2 tbsp whole wheat pastry flour
2 cups whole wheat pasta, cooked
Blend tofu with non-dairy milk, nutmeg, garlic, onion and a light dash of cayenne pepper (optional, or alternatively, add a drop or two of hot sauce) until smooth and creamy. Transfer mixture to a saucepan and whisk in nutritional yeast, flour and 1 tbsp vegan parmesan. Cook over medium heat and allow to thicken. Taste, addong salt and black pepper to taste and adjusting other seasonings (more Parmesan, more garlic, etc) as desired. Toss with 2-3 cups of cooked whole wheat or brown rice pasta and vegetables if using. Serve immediately.