Tofu Alfredo
This Tofu Alfredo is rich, creamy, and cheesy. Made with silken tofu, it comes together in about 15 minutes.
Servings: 8
Calories: 270kcal
Equipment
Ingredients
- ½ cup chopped onion
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 tablespoon white miso paste
- Salt and pepper
- 16 ounces silken tofu
- 16 ounces fettuccine noodles - I used rice noodles
Instructions
- Add olive oil to a skillet. Heat on medium and add chopped onions. Cook until translucent.
- Add minced garlic. Cook 30 seconds.
- In a food processor add the onion garlic mixture along with the rest of the ingredients (except pasta). Mix until smooth and creamy.
- Add water to a sauce pan. Bring to a boil, add noodles, and reduce to a simmer. Cook per instructions on package, depending which noodles you're using. Mine cooked for about 8 minutes.
- Drain the pasta water and add Alfredo sauce. Mix thoroughly.
Notes
This recipe will last about 5 days in an airtight container in the fridge.
Nutrition
Calories: 270kcal | Carbohydrates: 52g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 186mg | Potassium: 183mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg
