- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 Minutes
- Makes: 8 Servings
Tofu Alfredo Pasta
1 (16-ounce) box of linguine pasta
Tofu alfredo sauce:
- 8 ounces silken tofu, cubed
- 1 tbsp vegetable oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups cauliflower, cut into small florets
- ½ cup unsweetened soy milk
- ¼ cup nutritional yeast
- ½ lemon, juiced
- ½ tsp salt
- ¼ tsp pepper
Instructions for Tofu Alfredo Pasta
Cook the pasta according to package instructions until al dente, then drain and transfer back to the cooking pot.
Steam the cauliflower. Add the cauliflower to a steam basket in a pot with enough water to cover the bottom. Bring the water to a boil and reduce to a simmer. Cover and cook for 7 to 8 minutes or until tender. Set aside.
Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and continue to sauté for another 30 seconds or until golden and fragrant. Transfer to a food processor with the remaining sauce ingredients and process until smooth, about 60 seconds.
Pour the sauce over the pasta and stir to combine. Heat gently over medium heat, for 3 minutes, stirring often. Serve immediately. Store leftovers in a sealed contain in the refrigerator for up to 3 days.