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Fettuccini Alfredo is delicious. There are no two ways about it. It’s creamy and rich and oh-so-satisfying. However, it’s not so great for our health nor for the health of the planet.
The Alfredo recipe here is a substitute that is flavorful and creamy but is made with tofu rather than cream. This EcoForward version is protein-packed while dairy-free and extremely satisfying. It is both healthy for you and sustainable – a win-win and certainly worth a try!
As shown below, the Alfredo comes together quickly in the bowl of a mini food processor. Simply add the sauce ingredients and process until it reaches the desired consistency.
Once you make your sauce, you simply stir it into your zoodles, and you’re good to go! The recipe is so quick and easy but so incredibly delicious as well. You will be amazed at the simplicity when such a satisfying and flavorful meal comes together.
I have a gluten-sensitivity, so I made mine with Zoodles (zucchini noodles). However, you could make this recipe just as easily with pasta if you would prefer. I also left my zoodles uncooked, because I prefer to have a bit of a bite left to them. You could certainly heat them if you would prefer.
The other beautiful thing about this recipe (as is also the case with traditional Alfredo) is the adaptability of the mix-ins! In mine this time, I added crunchy chickpeas that were flavored with sea salt and also the carrots and celery that I had left-over from making some vegetable stock the previous day. You’ll find that the sky’s the limit with the delicious add-ins on this one! I’ve used broccoli, fried tofu crumbles, mushrooms, wilted spinach and onions…there are so many amazing options! This Tofu Alfredo provides the perfect base to your noodle bowl of choice, and you’ll quickly find it a go-to for lunches or quick weeknight meals.
The Recipe
Creamy Tofu Alfredo Zoodles
Equipment
- mini food processor
- spiralizer
Ingredients
- 3 oz Extra Firm Tofu (from 12 oz package)
- 1 tbsp Nutritional Yeast
- ½ tbsp Lemon Juice
- ½ tsp Dried Oregano
- ¼ tsp Salt
- 1 Medium Zucchini, spiralized into noodles (can substitute noodles of choice, prepared per package directions)
- Optional Add-ins, such as broccoli, roasted chickpeas, other vegetables
Instructions
- Add tofu, yeast, lemon juice, oregano, and salt to the bowl of a mini food processor. Pulse 4-5 times to combine ingredients, then process on low until a sauce-like consistency is achieved.
- Put the zoodles (or noodes) into a bowl. Cover with the sauce and stir to combine. Add any mix-ins and enjoy! You can also heat before eating if you would prefer.
So happy to have a tasty alternative to high-calorie and fat-laden Alfredo Sauce.