Spicy Garlic Tofu with Creamy Alfredo Penne
Fiery Garlic Tofu over Velvety Alfredo Penne
Ingredients:
14 oz (400 g) firm tofu, pressed and cubed
2 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon crushed red pepper flakes (adjust to taste)
1 tablespoon low-sodium soy sauce
Salt and pepper, to taste
8 oz penne pasta
2 cups broccoli florets
1 tablespoon butter or plant-based butter
2 tablespoons all-purpose flour
1 ½ cups milk or unsweetened plant-based milk
½ cup grated Parmesan or vegan Parmesan
Fresh parsley, chopped (for garnish)
Directions:
Cook penne pasta according to package instructions. Add broccoli florets during the last 3 minutes of cooking. Drain and set aside.
In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add cubed tofu and cook until golden on all sides, about 6–8 minutes.
Add remaining olive oil, garlic, red pepper flakes, soy sauce, salt, and pepper. Stir and cook for another 2–3 minutes until fragrant. Set aside.
In a separate saucepan, melt butter. Stir in flour and cook for 1 minute, whisking constantly. Gradually add milk, whisking until smooth.
Let the sauce simmer for 4–5 minutes until it thickens. Stir in grated Parmesan and remove from heat.
Toss pasta and broccoli in the Alfredo sauce.
Serve with spicy garlic tofu on top, garnished with parsley.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 460 kcal | Servings: 4 servings