Crispy Tofu Alfredo
Mains
Ingredients:
For the Sauce:
1 tbsp vegan butter
2-3 minced garlic cloves
1 tbsp all-purpose flour
2 cups oat milk
1 tbsp nutritional yeast
Salt and pepper to taste
For the Breaded Crispy Tofu:
1 block (14 oz) firm tofu, pressed and cubed
2 tbsp cornstarch
1/2 cup breadcrumbs (panko preferred for extra crunch)
2 tbsp cashew parmesan
1/4 tsp salt
1/4 cup unsweetened plant-based milk (oat or soy)
1 tsp better than bouillon
2 tbsp olive oil
For the Pasta:
8 oz fettuccine pasta
1 tsp salt for pasta water
Features:
Nutrition:
*Nutrition information is a rough estimate.
Instructions:
Step 1: Cook the Pasta
- Bring a large pot of water to a boil. Add 1 tsp salt.
- Cook the fettuccine according to package instructions until al dente.
- Drain and set aside, reserving 1/2 cup of the pasta water.
Step 2: Prepare the Tofu
- Optional for Spongy Texture:
If you prefer a spongy tofu texture, freeze the tofu block for at least 4 hours or overnight. Defrost completely, then squeeze out excess water before slicing. - Press the Tofu:
Drain and press the tofu (frozen or fresh) between two plates or a tofu press for 10 minutes.
Step 3: Bread and Cook the Crispy Tofu
- Prepare the Breading Station:
- Spread cornstarch and salt in one shallow bowl.
- Pour plant-based milk into a second bowl mixed with better than bouillon.
- Spread breadcrumbs in a third bowl.
- Spread cashew parmesan
- Coat the Tofu:
- Toss tofu cubes in the cornstarch mixture until evenly coated.
- Dip each cube into the plant-based milk, then roll in breadcrumbs until fully coated.
- Pan-Fry the Tofu:
Heat olive oil in a large skillet over medium heat. Fry tofu cubes for 3-4 minutes on each side until golden brown and crispy. Remove and set aside.
Optional Alternative: Bake at 400°F (200°C) for 25 minutes, flipping halfway, or air-fry at 375°F (190°C) for 12-15 minutes.
Step 4: Make the Sauce
- Melt the Butter:
In the same skillet, melt vegan butter over medium heat. - Sauté the Garlic:
Add minced garlic and sauté for 1-2 minutes until fragrant. - Make a Roux:
Stir in flour and cook for 1 minute until it forms a thick paste. - Add Oat Milk:
Gradually whisk in the oat milk, stirring constantly until smooth and thickened (about 5 minutes). - Season:
Stir in nutritional yeast and salt to taste.
Optional: Add a pinch of nutmeg or a splash of lemon juice for extra depth.
Step 5: Combine and Serve
- Cut the breaded tofu into strips.
- Add the cooked fettuccine to the sauce, tossing until evenly coated. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
- Serve hot, garnished with cashew parmesan. Enjoy!
Crispy Tofu Alfredo
Ingredients:
For the Sauce:
1 tbsp vegan butter
2-3 minced garlic cloves
1 tbsp all-purpose flour
2 cups oat milk
1 tbsp nutritional yeast
Salt and pepper to taste
For the Breaded Crispy Tofu:
1 block (14 oz) firm tofu, pressed and cubed
2 tbsp cornstarch
1/2 cup breadcrumbs (panko preferred for extra crunch)
2 tbsp cashew parmesan
1/4 tsp salt
1/4 cup unsweetened plant-based milk (oat or soy)
1 tsp better than bouillon
2 tbsp olive oil
For the Pasta:
8 oz fettuccine pasta
1 tsp salt for pasta water
Features:
Nutrition:
*Nutrition information is a rough estimate.
Instructions:
Step 1: Cook the Pasta
- Bring a large pot of water to a boil. Add 1 tsp salt.
- Cook the fettuccine according to package instructions until al dente.
- Drain and set aside, reserving 1/2 cup of the pasta water.
Step 2: Prepare the Tofu
- Optional for Spongy Texture:
If you prefer a spongy tofu texture, freeze the tofu block for at least 4 hours or overnight. Defrost completely, then squeeze out excess water before slicing. - Press the Tofu:
Drain and press the tofu (frozen or fresh) between two plates or a tofu press for 10 minutes.
Step 3: Bread and Cook the Crispy Tofu
- Prepare the Breading Station:
- Spread cornstarch and salt in one shallow bowl.
- Pour plant-based milk into a second bowl mixed with better than bouillon.
- Spread breadcrumbs in a third bowl.
- Spread cashew parmesan
- Coat the Tofu:
- Toss tofu cubes in the cornstarch mixture until evenly coated.
- Dip each cube into the plant-based milk, then roll in breadcrumbs until fully coated.
- Pan-Fry the Tofu:
Heat olive oil in a large skillet over medium heat. Fry tofu cubes for 3-4 minutes on each side until golden brown and crispy. Remove and set aside.
Optional Alternative: Bake at 400°F (200°C) for 25 minutes, flipping halfway, or air-fry at 375°F (190°C) for 12-15 minutes.
Step 4: Make the Sauce
- Melt the Butter:
In the same skillet, melt vegan butter over medium heat. - Sauté the Garlic:
Add minced garlic and sauté for 1-2 minutes until fragrant. - Make a Roux:
Stir in flour and cook for 1 minute until it forms a thick paste. - Add Oat Milk:
Gradually whisk in the oat milk, stirring constantly until smooth and thickened (about 5 minutes). - Season:
Stir in nutritional yeast and salt to taste.
Optional: Add a pinch of nutmeg or a splash of lemon juice for extra depth.
Step 5: Combine and Serve
- Cut the breaded tofu into strips.
- Add the cooked fettuccine to the sauce, tossing until evenly coated. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
- Serve hot, garnished with cashew parmesan. Enjoy!
