Crispy Tofu Alfredo
Pasta
Meat Alternatives
Ingredients:
- 1 tbsp vegan butter
- 2–3 garlic cloves, minced
- 8 g (1 tbsp) all-purpose flour
- 480 ml (2 cups) oat milk
- 5 g (1 tbsp) nutritional yeast
- salt and pepper to taste
- 1 block (400 g / 14 oz) firm tofu, pressed and cubed
- 16 g (2 tbsp) cornstarch
- 50 g (½ cup) breadcrumbs
- 2 tbsp cashew parmesan
- 1.5 g (¼ tsp) salt
- 60 ml (¼ cup) unsweetened plant-based milk
- 1 tsp better than bouillon
- 30 ml (2 tbsp) olive oil
- 225 g (8 oz) fettuccine pasta
- 5 ml (1 tsp) salt for pasta water
Equipments:
Features:
Refined Sugar-Free
Leftover Friendly
Nutrition:
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Whisk the flour into the melted butter until smooth before adding the oat milk, and pour the milk in gradually while whisking — this is what keeps the sauce silky instead of lumpy.
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.
A few ingredients do most of the work in this recipe. The all-purpose flour provides structure and body to the finished dish. The oat milk adds creaminess and helps everything come together smoothly. The nutritional yeast adds a cheesy, savory umami note. The cornstarch thickens the mixture to give it the right body and texture.
Crispy Tofu Alfredo
Ingredients:
- 1 tbsp vegan butter
- 2–3 garlic cloves, minced
- 8 g (1 tbsp) all-purpose flour
- 480 ml (2 cups) oat milk
- 5 g (1 tbsp) nutritional yeast
- salt and pepper to taste
- 1 block (400 g / 14 oz) firm tofu, pressed and cubed
- 16 g (2 tbsp) cornstarch
- 50 g (½ cup) breadcrumbs
- 2 tbsp cashew parmesan
- 1.5 g (¼ tsp) salt
- 60 ml (¼ cup) unsweetened plant-based milk
- 1 tsp better than bouillon
- 30 ml (2 tbsp) olive oil
- 225 g (8 oz) fettuccine pasta
- 5 ml (1 tsp) salt for pasta water
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The all-purpose flour provides structure and body to the finished dish. The oat milk adds creaminess and helps everything come together smoothly. The nutritional yeast adds a cheesy, savory umami note. The cornstarch thickens the mixture to give it the right body and texture.
Prep:
Whisk the flour into the melted butter until smooth before adding the oat milk, and pour the milk in gradually while whisking — this is what keeps the sauce silky instead of lumpy.
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.
