Tofu Alfredo Sauce [Video]

Fast food feels fuzzy
‘Cuz it’s made from stuff that’s scuzzy
I always thought I was such a nerd
I refuse to touch that strange bean curd
I wouldn’t eat it-
WOOH!
But it tastes good
Ah Ee Ooh
KILLER TOFU!

Another simple pasta dish, I don’t know what it is about mid-week, but I just want to make something easy.  What I like about this dish (other than the fact that it’s delicious and easy to make) is that it’s a reduced fat creamy sauce that is a whole meal in itself… the tofu that makes it so thick and creamy is the “meat” – so it really doesn’t need much else.

This recipe comes from a post from the PPK Forums. It makes more than enough sauce to generously top a whole box of pasta. I use the leftovers on hash browns.

Tofu Alfredo Sauce

1/2 C. (or more, to taste) vegan margarine (I like Earth Balance)
2  C. soy milk (unsweetened, plain is best)
1 package tofu (silken, soft, medium, firm extra firm – it all works. dump off the water)
1-2 tbsp white cooking wine
2 tbsp onion powder
2-3 tsp garlic powder
1-2 tsp sea salt
1-2 tsp black pepper (to taste)
pinch of nutmeg
3-4 tbsp arrowroot powder (more or less, as needed to thicken), dissolved in a little soy milk
If you have some fresh basil, chop it up and throw it in

Combine all of the ingredients except the arrowroot powder into a food processor (I use a stick blender right in the pot) and blend until creamy and smooth. Heat it up but don’t let it boil or it will start to separate and get nasty.  Mix the arrowroot powder in a little of the sauce in another container and add the mixture to the sauce when it is hot.  When it thickens and just starts to bubble, it is done.

Serve over your favorite pasta (I try to avoid white pastas and go for the whole gain types).  I usually throw in some peas, mushrooms, broccoli, or other vegetables.