| DAIRY FREE ALFREDO PASTA WITH BLACKENED TOFU |
Creamy, hidden veggie, low calorie alfredo pasta! Topped with a crispy baked blackened tofu square. So easy to make, perfect paired with the suggested low carb noodles to keep this meal light and fresh, or use whole wheat pasta for a bigger more satiating meal.
Recipe makes 4 servings
Macros per serving:
379 cals - 19g fat - 18g carbs - 34g protein
Ingredients
2 cups cauliflower
1 tbsp extra virgin olive oil
1/2 white onion, sliced
4 cloves garlic, chopped
1/4 cup nutritional yeast
1 cup soy milk
1 tbsp lemon juice
1/2 tsp salt
700g extra firm tofu
1/4 cup soy sauce
1/4 cup cajun seasoning
2 packs Liviva Organic Low Carb Noodles, or preferred low carb noodles
Recipe
Preheat the oven to 375 F and line a small baking tray with parchment paper. Set aside.
Add one cup of water to pan and add cauliflower. Bring heat to medium and place a tightly sealed lid over it. Allow to steam for 4-6 minutes or until fork tender. Drain the cauliflower really well. Alternatively use a steamer basket.
Set steamed cauliflower aside to cool.
Slice the tofu into 4-8 squares. Depending if you prefer two thinner pieces per serving or a single thick piece per serving.
Add the soy sauce to a bowl.
Add the cajun seasoning to a plate.
Dip the tofu squares one at a time into the soy sauce to soak, then into the cajun seasoning. Make sure to get cajun seasoning on all sides of each tofu square.
Place seasoned tofu squares onto the prepared baking tray and bake 20-24 minutes or until browned and crispy. Set aside.
Bring a pan to medium heat and add 1 tbsp olive oil.
Add in sliced onion, chopped garlic, and a pinch of salt.
Cook onions and garlic for 10-12 minutes or until browning.
If there is crispy bits stuck to the pan add the 1 cup soy milk and mix through so all the pan seasonings come through the sauce. Turn off heat.
Pour the onion and garlic mixture into a high speed blender, along with nutritional yeast, soy milk if you haven't added it yet, lemon juice, salt, and steamed cauliflower. Blend until you have a smooth sauce.
Drain and rinse the low carb noodles.
Add the noodles and the alfredo sauce into the sauce pan and warm on low heat until everything is hot and noodles and sauce have married.
Divide the sauced noodles across 4 bowls or containers.
Top each with the blackened tofu squares.
Add cracked black pepper to each.
Serve right away or seal and refrigerate for meal prep.
Alfredo Pasta with Tofu should last in a sealed container in the fridge for up to 4 days.
Enjoy!
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Creamy Low Carb Noodles from the Top 100 High Protein Vegan Recipes Ebook.
