Have I ever told you all that anything with pasta is my favorite? Well...anything with pasta is my favorite. Spaghetti, alfredo, lasagna...I can eat just about any noodle you name.
So of course, when I decided to become a vegetarian I HAD to figure out how to prepare my favorite pasta dish without my usual chicken breasts.
You can mix this recipe up with just about anything. You can use mushrooms, tomatoes, broccoli or just anything to give it that extra texture besides noodles and sauce. But, since I've been on a tofu kick lately, I decided to try this dish with tofu.
Now, I wish I could say that I created my own alfredo sauce. But, if you've been following me you know that I'm no professional chef. There's a plethora of homemade recipes out there alfredo sauce, but this mama here needed a simpler approach.
And there you have it! A very simple dinner for those nights where you don't have a whole ton of time, but want something that will leave you satisfied.
Want to add some more green to this dish? Steam some broccoli or asparagus tips. There's no such thing as too much or too little with this dish.
Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hour
Course: Dinner, Entree | Cuisine: Italian, American
Keyword: Tofu, Pasta, Alfredo, Vegetarian
Servings: 5 servings
Ingredients
16 oz. fettuccine noodles
1 pack extra firm tofu
vegetable oil for coating pan
15 oz Bertolli Creamy Basil Alfredo Sauce
1 tsp of salt and pepper
1 tbsp of Garlic powder
Parsley to top off
Directions
1. Take your tofu and wrap in a cloth or paper towel. You can place a plate or pot on top to press the excess water. You will need to get as much moisture out of the tofu as possible. Allow to sit for at least 30 minutes
2. Once moisture has been removed from the tofu, you can cut the tofu into little cubes. You can season with salt, pepper, and garlic powder. I go heavy on the pepper here.
3. Add tofu into a well coated pan. I used oil of my choice. Allow the tofu to cook on each side or until a crispy golden brown. Set aside when done.
4. Bring a pot of water to a boil and add your fettuccine noodles. Allow noodles to cook until soften.
5. Drain the water from your noodles.
6. In your pot, add the noodles and Bertolli Creamy Basil Alfredo Sauce. Allow for sauce to thicken and evenly coat the noodles.
7. Add tofu cubes over top. Sprinkle with parsley and enjoy
Notes
If you'd like the tofu to be coated in the alfredo sauce, you can also mix in with your noodles and sauce
Add salt and pepper to your liking. I found that one teaspoon was enoug for me
So of course, when I decided to become a vegetarian I HAD to figure out how to prepare my favorite pasta dish without my usual chicken breasts.
You can mix this recipe up with just about anything. You can use mushrooms, tomatoes, broccoli or just anything to give it that extra texture besides noodles and sauce. But, since I've been on a tofu kick lately, I decided to try this dish with tofu.
Now, I wish I could say that I created my own alfredo sauce. But, if you've been following me you know that I'm no professional chef. There's a plethora of homemade recipes out there alfredo sauce, but this mama here needed a simpler approach.
And there you have it! A very simple dinner for those nights where you don't have a whole ton of time, but want something that will leave you satisfied.
Want to add some more green to this dish? Steam some broccoli or asparagus tips. There's no such thing as too much or too little with this dish.
Blackened Tofu Alfredo
Blackened Tofu Alfredo is an amazing meatless pasta dish featuring a spiced tofu.Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hour
Course: Dinner, Entree | Cuisine: Italian, American
Keyword: Tofu, Pasta, Alfredo, Vegetarian
Servings: 5 servings
Ingredients
16 oz. fettuccine noodles
1 pack extra firm tofu
vegetable oil for coating pan
15 oz Bertolli Creamy Basil Alfredo Sauce
1 tsp of salt and pepper
1 tbsp of Garlic powder
Parsley to top off
Directions
1. Take your tofu and wrap in a cloth or paper towel. You can place a plate or pot on top to press the excess water. You will need to get as much moisture out of the tofu as possible. Allow to sit for at least 30 minutes
2. Once moisture has been removed from the tofu, you can cut the tofu into little cubes. You can season with salt, pepper, and garlic powder. I go heavy on the pepper here.
3. Add tofu into a well coated pan. I used oil of my choice. Allow the tofu to cook on each side or until a crispy golden brown. Set aside when done.
4. Bring a pot of water to a boil and add your fettuccine noodles. Allow noodles to cook until soften.
5. Drain the water from your noodles.
6. In your pot, add the noodles and Bertolli Creamy Basil Alfredo Sauce. Allow for sauce to thicken and evenly coat the noodles.
7. Add tofu cubes over top. Sprinkle with parsley and enjoy
Notes
If you'd like the tofu to be coated in the alfredo sauce, you can also mix in with your noodles and sauce
Add salt and pepper to your liking. I found that one teaspoon was enoug for me
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