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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 Alfredo comes together in an instant and is perfect when you're in the mood for a rich and creamy pasta dish. The sauce is also great over cooked broccoli or served as an appetizer with crusty bread. I like to add 2 cups of cooked peas to this recipe for added nutrition and overall presentation.
⅛ tsp garlic powder
⅛ tsp onion powder
8 ounces whole wheat pasta, uncooked
12 ounces mori-nu tofu, extra firm
1 cup nondairy milk
¼ tsp nutmeg
⅛ tsp salt
a dash of black pepper
a dash of cayenne pepper
½ cup nutritional yeast
1 tbsp vegan parmesan (optional)
2 tbsp fresh parsley, minced (optional)
Cook pasta according to package directions, then drain and set aside. Combine tofu, plant-based milk, garlic and onion powders, nutmeg, salt, pepper, and cayenne pepper in a food processor and blend until smooth and creamy. Transfer to a saucepan and whisk in nutritional yeast and vegan Parmesan if using. Heat sauce over medium heat and allow it to thicken. Taste, adjusting seasonings and vegan Parmesan as needed. Add pasta and peas or other vegetables, if using, and stir to coat. Garnish with fresh pepper, parsley, and homemade Bacon Bits (you can find a recipe in The Happy Herbivore Cookbook on page 137).