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Tofu Alfredo

In an effort to reduce our monthly grocery spendings we are going to be eating less meat. Tuesday (my husbands Saturday) I sat down and went over the grocery store flyers to find out what was on sale, and build my menu for the next two weeks based on sale items and reasonably priced foods. 


Tofu was on sale...... 


dun. dun. dun!!!


So, for a dollar I could get a package of tofu if I bought in groups of 3.  I liked the idea of buying this cheap tofu because I was looking for ways to increase our protein while cutting out several "meat meals" a week. But I have NEVER been brave enough to cook tofu. So, I scoured the internet for interesting recipes that I could make with tofu that sounded fun and interesting to make.


And then I came across this recipe: Tofu Alfredo


What a great idea, says I. Alfredo Sauce is one of my loves BUT one that I always feel guilty about because of all the heavy cream and heart clogging factor. 


... and on the menu it went for tonight: Whole Wheat Fettuccini Tofu Alfredo and Sensation Salad


Ingredients:
  • Cooked Whole Wheat Fettuccini
  • 300g (12 oz.) soft tofu, drained
  • 4 garlic cloves, minced
  • 1/2 cup fresh grated parmesan cheese
  • 1Tbs Extra Virgin Olive Oil
  • 1Tbs onion powder
  • salt to taste (or garlic salt)
  • pinch of nutmeg

  • Method:
  • 1. Cook the pasta according to the manufacturer’s instructions.

    2. While the pasta is boiling, place the drained tofu, garlic, both cheeses, olive oil, onion powder, and salt into a blender. Blend until smooth.

    3. Pour mixture into a saucepan. Warm over medium heat, stirring occasionally. Add pinch of nutmeg. Stir. TASTE (this is important... never serve food you haven't tasted yourself to check for things you could do to make it taste better)!! Adjust salt to taste.

    4. Toss drained pasta with Alfredo sauce and serve with Alfredo on top. I like to serve it with a little dusting of parmesan.


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