Alfredo with Silken Tofu
Serves: 4 to 6
silken tofu has an ultra-creamy, custardy texture
that is perfect for sauces such as this, or as a base
for dips and salad dressings. Look for it in the produce
section of any supermarket.
2 tablespoons light margarine
3 cloves garlic, crushed
1-pound tub or about 1 1/2 10-ounce aseptic packages
1/2 cup low-fat milk or soy milk
1/2 cup grated fresh Parmesan cheese
1 teaspoon salt
Freshly ground pepper to taste
Extra Parmesan cheese, optional
Bring water to a boil in a large pot. Cook the noodles
in rapidly simmering water until al dente, about 10
to 12 minutes, then drain.
meantime, heat the oil in a small skillet. Add the
crushed garlic cloves and sauté over medium-low
heat for 2 to 3 minutes, or until they are golden.
Remove from the heat and discard the garlic cloves.
the next 4 ingredients in a food processor and pour
in the melted margarine from the skillet. Process
until completely smooth and creamy. Combine the hot,
drained noodles and the sauce in a large serving bowl
and toss together. Season to taste with freshly ground
pepper and toss again. Serve at once. Pass around
extra grated Parmesan cheese to whoever wants some.
of green and white fettuccine makes this a very attractive
dish. There ya have it!