Monday, April 14, 2008

fettucine alfredo, vegan style!

Doodleyboo posted this recipe so I gave it a whirl on the weekend. I love the tangy taste of nutritional yeast in a sauce, it was pretty good. Only problem with mine is that I couldn't get the tofu to puree enough, so there were little tiny tofu bumps in it. I probably need a better blender.

I served it with fake parmasean and nappa salad:

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At April 15, 2008 1:28 AM, Blogger Doodleyboo said...

Did you use Mori Nu extra firm silken tofu? It's a whole different thing from the Chinese tofu that is usually sold in stores. Silken tofu is sold in little Tetra Paks like juice boxes. Silken tofu also never gets little lumps in it like Chinese tofu because it's so soft, hence "silken". It has nothing to do with your food processor; it's the type of tofu. Give the silken stuff a try. It makes a HUGE difference and makes sauces like this more cream-like. You can't even tell it's tofu.

At April 15, 2008 9:23 AM, Blogger Carla said...

ha, you're right. It says "extra firm" but then it says silken after that! I think of silken as a dessert ingredient, but makes sense for sauce, too. d'oh!


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