An Alfredo Recipe, No Cream Please

SparkPeople sent along a recipe a few weeks ago and I’ve been dying to try it.  The original name was “Tofu Fettuccini Alfredo Recipe“.  I have changed it to “Tofu “Alfredo” over Vegetables”.  The result was very good. A lot of flavor and it paired well with the vegetables.  If you eat pasta, definitely try this over your favorite homemade or store bought pasta.

Have you ever wondered about that name “Fettuccini Alfredo”?  What does it mean?  Well here’s one version at cookthink. In summary, it was created by a Roman restauranteur for his pregnant wife back in 1920.  It’s name is really, fettucine al burro.  Interesting.

Tofu “Alfredo” over Vegetables

• 2 cups Broccoli Florets (or vegetables of choice)
• 12 oz soft tofu, drained
• 2 garlic cloves, minced
• 1/2 cup parmesan, asiago cheese grated and mixed
• 1 TBS olive oil
• 1/2 onion, chopped
• 1/2 green pepper, chopped
• 2 TBS chopped sun dried tomatoes packed in oil
• 1 large basil leaf, minced
• salt and red pepper to taste*
• *If you do not want the spice of red pepper, use black or white pepper. White pepper won’t show up in your nice, creamy sauce.

Steam the vegetables to your liking.

Place tofu and cheese in blender and puree until smooth. 

Saute onions and peppers about 10 minutes on medium in olive oil.  Add garlic, tomatoes and basil, saute 1 minute.   Add the tofu/cheese mix and warm over medium, stirring occasionally.  Add salt and pepper to taste.

Serves 4. Enjoy.

Now go to the GIVE AWAY, leave me a comment and if all goes well for you, I’ll send some Bob’s Red Mill Products your way.  Have a great night!

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