Vegan Fettuccine Alfredo With Lemon Tofu and Bruschetta
Vegan Alfredo, with an extra je-ne-sais-quoi!
Ladies and gentlemen, people, earthlings; listen up! I present to you this Vegan Alfredo Fettuccine Topped with Bruschetta and Lemon Tofu recipe. It is the best recipe of all time! (I say this about all my recipes in all fairness…)
All of the components have amazing flavors, that come together beautifully and wonderfully! The recipe features a number of plant-based ingredients, including cashews, shallot, garlic, tomatoes, basil, and parsley. This recipe contains 913 calories, 32 grams of fat, 125 grams of carbs, and 39 grams of protein
I hope you will like this, I made this for my husband and he loved it! It was inspired by a dish called Tuscany Alfredo at our favorite vegan restaurant in Seattle called Wayward Cafe!
I miss that place so much! But thankfully I can make dishes inspired by them at home to reminisce. We have moved to Vancouver Island, BC, so we don’t get to drive to Seattle as much as we used to when we lived in Washington state. It’s unfortunate, but thankfully, Victoria BC has lots of vegan restaurant options!
I really hope you enjoy this Vegan Alfredo Fettuccine Topped with Bruschetta and Lemon Tofu recipe!
Bon appétit!
Notes
913 calories, 32g fat, 125g carbs, 39g protein
Ingredients
- Sauce:
- 1/3 cup raw cashews 40g
- 1 tsp oil
- 1 cup diced shallot 114g
- 15 g minced garlic
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tsp balsamic vinegar
- 1/2 cup + 1 tbsp almond milk
- 1/4 cup lemon juice
- 1/4 cup nutritional yeast
- 2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- Tofu:
- 1/2 blog extra firm tofu 140g
- 1/4 cup lemon juice
- 1 tbsp oil
- 1 1/2 tsp garlic powder
- 1 tsp oregano
- 1 tsp basil
- 1 tsp thyme
- 1 tsp onion powder
- 1 tsp balsamic vinegar
- 1/2 tsp sweetener
- 1 tbsp nutritional yeast
- 1/2 tsp salt
- 1/4 tsp pepper
- Bruschetta:
- 2 cups diced roma tomatoes 267g
- 1/3 cup finely diced shallot 40g
- 1 tbsp oil
- 2 tbsp finely chopped basil
- 1 tbsp finely chopped parsley
- 1 tsp minced garlic
- 1 tsp lemon juice
- 1 tsp red wine vinegar
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- Pasta:
- 225 g Fettuccine uncooked
Instructions
- Sauce:
- Soak cashews in water for a few hours or boil them in water for 10-15 minutes to soften.
- Heat a frying pan on low-med heat.
- Add the oil and onions. Cook until translucent. Add garlic and cook for one more minute.
- Once the onions and garlic are ready, transfer to a blender with the remaining sauce ingredients.
- Blend on high until smooth.
- Set aside in a jar. (We will be using half of the sauce.)
- Tofu:
- Press the half tofu block if desired. Slice in triangles or any shape you desire. Make sure to not make the pieces too thick.
- Combine the marinade ingredients in shallow but large dish.
- Add in the tofu pieces, coat them on both sides with the marinade, making sure not to break the pieces. Marinate at least 15-20 mins.
- Preheat oven to 425F. Line a baking sheet with parchment or a silicone mat.
- Bake the tofu pieces for 25 mins, flipping halfway. Reserve the marinade to baste the tofu with it during the baking period.
- Bruschetta:
- Combine the ingredients. Set aside.
- To assemble:
- Cook the fettuccine according to instructions.
- Combine the fettuccine with half of the creamy sauce and mix to combine. Top with bruschetta and tofu. Serves two.
Additional Recipes
Can’t get enough pasta? Try making this Cremini Mushroom and Walnut Vegan Bolognese Pasta Sauce. The seasonings in this vegan mushroom and walnut Bolognese include thyme, a bay leaf, some garlic, and crushed red pepper. Serve it with noodles for a delicious and hearty dinner.
Or how about this Creamy Cashew Cream Vodka Pasta With Vegan Parmesan Cheese? A vegan take on a classic pasta dish, this version uses homemade cashew cream instead of traditional dairy cream. This pasta dish is also loaded with healthy vegetables like broccoli.
You can also try this Artichoke and Spinach Pesto Pasta dish. The recipe calls for a number of tasty ingredients like artichokes, spinach, basil, hemp hearts, pine nuts, and red onions.
For dessert, try these Vegan Chocolate Cupcakes Topped With Raspberry Dairy-Free Buttercream Icing. Serve these decadent treats with a cup of tea or coffee for a delicious afternoon snack.
This recipe was republished from Everyday Vegan Food.
