Okay, so I am not one to create tofu substitutes -- no tofu turkey, no tofu burgers. Tofu is tofu, and alfredo sauce requires cream and butter. But... I had to finish the silken tofu from last weekend's artichoke dip, did some Googling, and found an infinite number of recipes for a tofu alfredo. Here is the version I used tonight, taken from Food.Love.Happiness (no coincidence about our shared appreciation for three-worded blog titles!). Really, it tastes like creamy goodness, but feels more like summertime because its so light -- enjoy!Ingredients:
1/2 package of silken tofu
1/2 cup of milk
2 garlic cloves
1/3 cup parmesan (or more!)
1/3 cup olive oil
basil
There is really nothing to this dish -- boil the pasta, blend the sauce, and sautee whatever veggies you've got on hand!
No comments:
Post a Comment