CREAMY VEGAN TOFU NOODLES
There is no need to reserve this recipe exclusively for vegans: This noodle dish will win over any crowd, regardless of dietary dispositions. Here, tofu is blended with garlic, five-spice powder and water for a creamy yet weightless sauce that wraps around each noodle. The same technique can be used to create a lush dairy-free pasta sauce (just add nutritional yeast and fresh herbs) or a ranch-like dip (blitz silken tofu with garlic, onion powder and herbs). For this recipe, be sure to use firm tofu, as it has more body and makes for a heartier sauce. The creamy noodles provide the perfect backdrop for the spicy, punchy black vinegar sauce.
Provided by Hetty McKinnon
Categories dinner, lunch, quick, weeknight, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until the noodles are just tender, about 6 minutes. Drain, rinse with cold water and drain well again.
- As noodles cook, prepare the topping: Add vinegar, soy sauce, chile oil, scallion, ginger and 1 tablespoon water to a small bowl and stir to combine.
- Place the tofu, garlic, sugar, five-spice and 3/4 teaspoon salt into a blender or food processor and blend, adding about 6 tablespoons of water, 1 tablespoon at a time, until the sauce is completely smooth and creamy. (You may need up to 12 tablespoons of water, depending on your tofu.)
- Place the noodles in a large bowl and pour the tofu sauce on top. Add the cilantro and sesame oil, and toss until coated.
- To serve, divide the noodles among bowls. Top with the spicy soy-vinegar sauce, sesame seeds and cilantro sprigs.
CREAMY VEGAN TOMATO TOFU PASTA
Extra creamy tomato pasta is a must recipe that everyone needs to try. There is something special about good old tomato pasta. This creamy vegan tomato tofu pasta is so delicious, very easy to make, and above all, it is packed with protein!
Provided by chrissaysnature
Categories Main Course
Time 20m
Number Of Ingredients 14
Steps:
- First, boil the corn pasta according to the package instructions.
- Meanwhile, let's make out tofu tomato sauce. Put canned tomatoes and tofu into a blender and blend until smooth and creamy.
- Next, in a large skillet over medium heat, heat the olive oil. Sautee the minced garlic for 30 seconds or until fragrant and golden. Then add seasonings and cook for a few more seconds. Add tomato and tofu mixture and combine. The last step is to add water, to make your sauce a little bit thinner.
- The last step is to add cooked pasta and combine.
- Decorate with olives, vegan cheese, and basil leaves before serving. Enjoy.
ONE-POT CREAMY TOMATO PASTA
Here's a vegan creamy tomato pasta recipe with tons of fresh sauteed vegetables. The spicy tomato sauce with sweet sun-dried tomatoes is the highlight of this dish. It's the perfect meal for when you just don't feel like cooking. -Michelle Miller, Sunkissed Kitchen
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a blender, puree drained cashews and next 7 ingredients until smooth; mix in crushed red pepper flakes if desired. Set aside., In a Dutch oven or large skillet, heat oil over medium heat. Add onion; cook and stir until browned, 4-5 minutes. Stir in garlic; cook 1 minute longer. Add asparagus, Broccolini and carrots; cook until tender, 10-12 minutes. Remove from pan; set aside. , In same pan, add tomato mixture and cook for 2 minutes. Add water, sun-dried tomatoes and pasta. Bring to a boil; reduce heat and simmer until pasta is al dente, 10-12 minutes, adding additional water as necessary, stirring occasionally. Stir in cooked vegetables and toss to coat. Serve immediately.
Nutrition Facts : Calories 500 calories, Fat 21g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 712mg sodium, Carbohydrate 72g carbohydrate (13g sugars, Fiber 10g fiber), Protein 10g protein.
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