Vegan Tofu Alfredo | Anything But Ramen

Anything But Ramen

Name: Vegan Tofu Alfredo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: Little Bear Curly Parsley; dried italian seasoning; Morton Iodized Salt & Black Pepper; Bragg Nutritional Yeast; Napoleon Co. Grille Garlic Cloves; O Organics Tofu, Silken; Michelina's Bacon Parmesan Linguine; McCormick Gourmet™ Organic Onion Powder; Signature Farms Lemon Juice; Silk Nextmilk Whole Fat Milk Alternative, Oat Milk and Plant-Based Blend, Dairy-Free

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Vegan Tofu Alfredo

Serves 210 mins prep15 mins cook

The perfect Earth Day dinner idea: VEGAN TOFU ALFREDO! This was so easy to whip up and is packed with all the protein. A great way to be kind to the earth is to eat more plant-based foods, which the author has been trying to incorporate more of. The post also includes reflections on sustainability and encourages imperfect efforts over none at all.

0 servings

What you need

bunch parsley

tsp dried italian seasoning

tsp salt & pepper

cup nutritional yeast

clove garlic clove

silken tofu

oz linguini

tsp onion powder

tbsp lemon juice

Silk Nextmilk Whole Fat Milk Alternative, Oat Milk and Plant-Based Blend, Dairy-Free

cup non-dairy milk

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Instructions

Bring a pot of water to a boil, add some salt and cook the pasta for 9-11 minutes. Add the tofu, nutritional yeast, seasonings, garlic, lemon juice, and plant milk to a blender or food processor and blend until combined. Add salt and pepper and adjust to taste. Drain the pasta and set aside. Add the tofu mixture to the warm pot used for pasta over low heat and warm up. Add the pasta to the sauce and stir to combine. Top with parsley.

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