Cauliflower alfredo pasta with tofu ‘sausage’ Too delicious for words. Recipe: C…
?Cauliflower alfredo pasta with tofu ‘sausage’? Too delicious for words?.
?Recipe: Cauliflower alfredo: Cook 1 small white onion (finely chopped) in a little vegetable broth until softened (about 5-7 minutes), adding more broth as needed. Add 4 minced garlic cloves and cook another minute. Add 1 large (or 2 small) heads cauliflower (florets only) and enough vegetable broth to just cover cauliflower. Bring to a boil then reduce heat and simmer with lid on until cauliflower has softened, about 10-15 minutes. Strain cooked cauliflower, onion and garlic over a bowl, reserving the cooking liquid in the bowl. Add cooked cauliflower, onion and garlic along with 2 tbsp nutritional yeast, 1 tbsp tamari and 2 tsp fresh lemon juice. Blend until smooth. And some of cooking liquid if you want a thinner consistency and blend again. Add salt and black pepper to taste. Serve with your choice of pasta. ?Recipe tofu ‘sausage’: Press and pat dry 1-14oz block extra-firm tofu to remove excess liquid. Use hands to crumbles tofu into about 1/2-inch chunks. In a large bowl, add 2 tsp of the following: garlic powder, onion powder, ground sage, smoked paprika, dried basil, fennel seeds, salt to taste. Mix well. Add the tofu crumbles and use hands to gently toss the tofu until evenly coated with seasoning. Either 1) Sauté tofu crumbles in a little olive oil/vegan butter on medium-high until tofu browned and fennel seeds a little crispy, or 2) bake tofu on lined baking sheet at 400F until browned and slightly crispy. Optional: add a little sriracha to the tofu once done cooking. Delicious!
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