Source: Giant Book of Tofu Cooking (modified by Aimee)
16 ounces whole wheat fettuccine
12 ounces tofu, cubed
½ cup grated Parmesan
½ cup olive oil
¾ cup water
1 ½ tsp dried basil
1 TB dried parsley
½ tsp black pepper
1 tsp onion powder
1/2 tsp garlic salt
1. Cook fettuccine according to package directions
2. Meanwhile, combine tofu, paremesan, oil, & water in a food processor; puree until creamy. Transfer the sauce to a saucepan; stir in basil, parsley, pepper, onion powder, & garlic salt. Cook over medium heat until heated through. Serve over cooked fettuccine.
16 ounces whole wheat fettuccine
12 ounces tofu, cubed
½ cup grated Parmesan
½ cup olive oil
¾ cup water
1 ½ tsp dried basil
1 TB dried parsley
½ tsp black pepper
1 tsp onion powder
1/2 tsp garlic salt
1. Cook fettuccine according to package directions
2. Meanwhile, combine tofu, paremesan, oil, & water in a food processor; puree until creamy. Transfer the sauce to a saucepan; stir in basil, parsley, pepper, onion powder, & garlic salt. Cook over medium heat until heated through. Serve over cooked fettuccine.
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