Tofu ' Creamy' Pasta Sauce
"This works well as a creamy sauce for pasta. Especially useful for those unable to have dairy or tomato sauces. This is a beginning point, and maybe quite useful for Elimination Diets. For those with less restrictions, I'd suggest adding herbs and onions to taste. (I plan on developing such a recipe once I'm allowed onions again.) I've been eating this with rice & millet pasta twists."
photo by Houmous Monster
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 12 ounces firm silken tofu, drained (but not pressed)
- 2 garlic cloves
- 1 1⁄2 teaspoons dried parsley
- 1 1⁄2 teaspoons dried basil (or herb of choice)
- 1⁄4 teaspoon paprika
- 1⁄2 teaspoon salt
- 1⁄2 cup soymilk (approximately)
directions
- Blend the tofu, garlic, parsley, herbs, paprika, and salt. (Add any herbs you want).
- Then thin with soy milk to achieve consistency. I like mine rather thick so it coats the pasta.
- When mixed, heat thoroughly in a pan before putting on pasta. (It tends too cool too quick if just poured over pasta and quickly heated.) DON'T LET IT BOIL THOUGH! It will separate and turn pasty if you do, which just isn't pleasant.
Questions & Replies
-
Can I use regular firm Tofu instead?
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i had a lot of left over sauce. how long do you think it will keep in the fridge, or can it be frozen?
Reviews
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So yummy and creamy! You wouldn’t even think it’s vegan, and really tasted like Alfredo. I also added nutritional yeast and pepper! -
Excellent recipe. I will never prepare a pasta sauce with cream any more. This is it. I love this recipe and it tastes great. I am trying to stay away from dairy (not that I do not like it but because it is simply unhealthy) and this simply makes me happy. I gave it a five star despite a few changes I made. I used soft tofu instead of firm. I also added nutmeg which is my secret (I guess not anymore) to any creamy dish. I also added onions and shallots that I sauteed in a little olive oil before adding the mixture. This sauce was wonderful over my Barilla whole wheat thin spaghetti. Thank you for a great and healthy recipe. -
Easy recipe that tastes pretty good, love being able to have a 'creamy' pasta sauce that is vegan. I made the recipe as written but added a few additional spices to taste-- onion powder, garlic powder, and cayenne pepper. I served the sauce over whole grain pasta and sauteed mushrooms and bell peppers, quite yummy. I don't think it tastes anything like a cheesy alfredo sauce but if I hadn't made the sauce myself I wouldn't have ever guessed the sauce was made from tofu.
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Nice, easy dairy free option. I'm getting tired of red sauce and its heartburn but being dairy free rules out most other options. This was a nice find. I use silken tofu in desserts all the time but it definitely needs a strong flavor like chocolate or peanut butter to mask it. I made this exactly as suggested but it still tasted tofu'y' till I added some nutritional yeast. It was perfect since another recipe had me buy it and I didn't like that one so the yeast has been sitting in the fridge since. This is the perfect recipe to add it to. Thanks for posting. We had it over a new red lentil pasta I found at whole foods so it was a nice combo of white sauce on red pasta. Looking forward to trying it on spinach noodles next time.
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Came out great! I added it to some prepared GF pasta and green peas.
see 8 more reviews
Tweaks
-
Reduce garlic by half. Add nutritional yeast and fresh cracked pepper to taste.
RECIPE SUBMITTED BY
<b>Reviews:</b>
<br>
<br>5 Stars - This is now a regular at our house!
<br>4 Stars - Fine recipe, just not to our personal tastes.
<br>3 Stars - There's something major I'd want to change.
<br>2 Stars - Edible but really didn't like it.
<br>1 Stars - Created recipe as posted, couldn't eat it.
<br>No Stars - Generally notes on how changes failed. No fault of the recipe.
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<br>Please feel free to honestly rate my recipes. I don't expect everyone to like the same things as us. I'd prefer any future Zaar members to have honest opinions to judge from before they take the time and effort to make a recipe.
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