Crispy Tofu Alfredo
Pasta
Ingredients:
For the Sauce:
- 1 tbsp vegan butter
- 2–3 garlic cloves, minced
- 1 tbsp all-purpose flour
- 480 ml (2 cups) oat milk
- 1 tbsp nutritional yeast
- salt and pepper to taste
For the Breaded Crispy Tofu:
- 1 block (400 g / 14 oz) firm tofu, pressed and cubed
- 2 tbsp cornstarch
- 50 g (½ cup) breadcrumbs (panko preferred for extra crunch)
- 2 tbsp cashew parmesan
- ¼ tsp salt
- 60 ml (¼ cup) unsweetened plant-based milk (oat or soy)
- 1 tsp better than bouillon
- 2 tbsp olive oil
For the Pasta:
- 225 g (8 oz) fettuccine pasta
- 1 tsp salt for pasta water
Equipments:
- Large pot (for pasta)
- Tofu press or clean kitchen towel
- Large skillet or pan
- High-speed blender
- Colander
Features:
20 minutes or less
Gluten-Free
Grain-Free
Nut-Free
Leftover Friendly
Nutrition:
.svg){kind=small}
.svg){kind=small}
Instructions:
- Make the Sauce
Melt 1 tbsp vegan butter in a saucepan over medium heat. Add 2–3 minced garlic cloves and cook for 1 minute. Whisk in 1 tbsp all-purpose flour and cook for another minute. Slowly pour in 480 ml (2 cups) oat milk, whisking constantly. Add 1 tbsp nutritional yeast and season with salt and pepper. Simmer for 3–5 minutes until thickened. - Make the Crispy Tofu
Cut 400 g (14 oz) firm tofu into cubes. Toss with 2 tbsp cornstarch, ¼ tsp salt, and 2 tbsp olive oil. Mix 60 ml (¼ cup) plant-based milk with 1 tsp better than bouillon. Dip tofu in the milk mixture, then coat in a mix of 50 g (½ cup) breadcrumbs and 2 tbsp cashew parmesan. Pan-fry for 3–4 minutes per side until golden and crispy. - Cook the Pasta
Cook 225 g (8 oz) fettuccine in heavily salted boiling water until al dente. Drain. - Combine and Serve
Toss the hot pasta with the creamy sauce. Plate and top generously with the crispy tofu. Garnish with extra cashew parmesan and a crack of black pepper.
Notes:
Press the tofu thoroughly — at least 15 minutes. The drier the tofu, the crispier it gets. Any moisture in the tofu creates steam that prevents browning.
Coat the tofu in cornstarch right before cooking, not in advance — if it sits too long the starch absorbs moisture and the coating becomes soggy.
Tips:
Don’t stir the tofu too soon — let it sit undisturbed for 3–4 minutes to build a proper crust before flipping.
Storage:
Store pasta and crispy tofu separately in the refrigerator for up to 3 days. Reheat tofu in a dry skillet or air fryer to restore crispiness. The Alfredo sauce thickens in the fridge — thin with a splash of plant milk when reheating.
Swaps:
Tofu can be replaced with chickpeas or tempeh for different textures. Cashews can be swapped for macadamia nuts for the sauce. Any long pasta works in place of fettuccine.
Crispy Tofu Alfredo
Ingredients:
For the Sauce:
- 1 tbsp vegan butter
- 2–3 garlic cloves, minced
- 1 tbsp all-purpose flour
- 480 ml (2 cups) oat milk
- 1 tbsp nutritional yeast
- salt and pepper to taste
For the Breaded Crispy Tofu:
- 1 block (400 g / 14 oz) firm tofu, pressed and cubed
- 2 tbsp cornstarch
- 50 g (½ cup) breadcrumbs (panko preferred for extra crunch)
- 2 tbsp cashew parmesan
- ¼ tsp salt
- 60 ml (¼ cup) unsweetened plant-based milk (oat or soy)
- 1 tsp better than bouillon
- 2 tbsp olive oil
For the Pasta:
- 225 g (8 oz) fettuccine pasta
- 1 tsp salt for pasta water
Features:
Instructions:
- Make the Sauce
Melt 1 tbsp vegan butter in a saucepan over medium heat. Add 2–3 minced garlic cloves and cook for 1 minute. Whisk in 1 tbsp all-purpose flour and cook for another minute. Slowly pour in 480 ml (2 cups) oat milk, whisking constantly. Add 1 tbsp nutritional yeast and season with salt and pepper. Simmer for 3–5 minutes until thickened. - Make the Crispy Tofu
Cut 400 g (14 oz) firm tofu into cubes. Toss with 2 tbsp cornstarch, ¼ tsp salt, and 2 tbsp olive oil. Mix 60 ml (¼ cup) plant-based milk with 1 tsp better than bouillon. Dip tofu in the milk mixture, then coat in a mix of 50 g (½ cup) breadcrumbs and 2 tbsp cashew parmesan. Pan-fry for 3–4 minutes per side until golden and crispy. - Cook the Pasta
Cook 225 g (8 oz) fettuccine in heavily salted boiling water until al dente. Drain. - Combine and Serve
Toss the hot pasta with the creamy sauce. Plate and top generously with the crispy tofu. Garnish with extra cashew parmesan and a crack of black pepper.
