Creamy Tofu Pasta Sauce | High Protein and Super Easy
In this video, I'll show you how to make a creamy pasta sauce from silken tofu. This sauce is super easy to make and also high in protein!
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Ingredients:
250g Silken tofu
10g Nutritional yeast
200ml plant milk
Dash of balsamic vinegar
Salt to taste
Black pepper to taste
Music by Jubileelee - BONDING AT NIGHT -
Tofu-Bolognese (vegan) | MealClub
Die vegane Variante der klassischen Bolognese Soße schmeckt auch super lecker. Doro kocht aus dem Tofu eine leckere Bolognese mit Nudeln.
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Zutaten:
1 Möhre
2 Stangen Staudensellerie
1 Zwiebel
1 Knoblauchzehe
175 g geräucherter Tofu
5 El Olivenöl
1 El Tomatenmark
500 g passierte Tomaten
Salz, Pfeffer
Zucker
1 kleines altbackenes Brötchen, (40 g)
3 Stiele Basilikum
200 g Fusilli
Lasst es Euch schmecken! ♡
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Creamy Pasta with Crispy Tofu
This creamy pasta with crispy tofu has a velvety sauce and delicious bits of tofu for the perfect combination of carbs and protein. It’s also very easy to make so you can put it together even on a busy day. Full recipe at:
$9 vs. $39 Vegan Bolognese
You can find both vegan bolognese recipes below!
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PANTRY-FRIENDLY LENTIL BOLOGNESE:
FANCY PANTS BOLOGNESE
- 1 ½ TBSP olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Kosher salt + freshly ground black pepper
- 4 TBSP tomato paste
- 1 package Beyond Beef
- ¾ cup dry red wine (check that it's vegan-friendly!)
- 1 (28-ounce) can whole peeled tomatoes
- 2 to 3 tsp good-quality balsamic vinegar
- 1 pound egg-free tagliatelle, pappardelle, or fettuccine; or rigatoni or penne; or gnocchi
Cashew Cream
- 1 cup raw cashews, soaked overnight, or in boiling water for 1 hour
- ¾ cup water
- 2 TBSP lemon juice
- 1 tsp kosher salt
- 2 tbsp nutritional yeast
- ½ to ¾ cup fresh basil, slivered
- ½ cup vegan parmesan cheese
1. Heat a 12-inch saute pan or Dutch oven over medium-high heat. Add olive oil, and once shimmering, add onions and season with a pinch of salt. Stir occasionally and cook for 5 minutes. Add a few spoons of water to deglaze the pan. Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until the onions are softened and nicely browned, 9-10 minutes.
2. Add the garlic, thyme, and oregano. Stir frequently and cook for 60-90 seconds.
3. Stir in the tomato paste and cook for 2-3 minutes to caramelize, stirring frequently, until darker red in color.
4. Add the Beyond Beef, 1/2 tsp kosher salt, and pepper to taste. Break up into small pieces with a wooden spoon. Cook until lightly browned and liquid has evaporated, 6 to 8 minutes.
5. Pour in the wine and simmer until completely reduced, 1 to 2 minutes. Pour in the juice from the canned tomatoes; add the tomatoes with your hands, crushing them as you add them to the pot (or crush in a separate bowl). Bring to a simmer and cook until thickened and the flavors have married, about 15 minutes.
6. Meanwhile, cook your pasta in a large pot of salted boiling water until just al dente. Drain.
7. Meanwhile, make the Cashew Cream. Drain soaked cashews and add to a high-powered blender or food processor, along with water, lemon juice, salt, and nutritional yeast. Blend until uniformly creamy and smooth, scraping down the sides as you go.
8. Add ¼ to ½ cup of the cashew cream to the bolognese and gently simmer for another 3 to 5 minutes, stirring occasionally to prevent sticking, and adding a bit of water as needed.
9. Taste for seasonings, adding more salt and pepper to taste. Finish with the balsamic vinegar and stir to combine. Add cooked pasta to the bolognese and toss until well coated in the sauce. Finish with slivered basil and vegan parmesan.
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*IN THIS VIDEO*
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Tofu Tomato Spaghetti (Vegan & Gluten-free)
Vegan & gluten-free tofu spaghetti in a rich tomato sauce. A good source of plant protein, calcium, omega-3 and iron.
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