Description
Crispy Tofu Hearts with Beet Fettuccine Alfredo and Almond Ricotta is a vibrant plant-based dish that tantalizes your taste buds while being visually stunning. This recipe features crispy tofu hearts paired with colorful beet fettuccine and a creamy almond ricotta sauce, creating a delightful dining experience perfect for any occasion. Fun to make and guaranteed to impress, this dish caters to various dietary preferences, making it a perfect centerpiece for casual dinners or elegant gatherings.
Ingredients
Scale
- 14 oz firm tofu, pressed
- 8 oz beet fettuccine
- 1 cup coconut cream, chilled
- 1 cup raw almonds, soaked overnight
- 2 tbsp nutritional yeast
- 2 cloves garlic, minced
- 1 cup vegetable broth (low-sodium)
- Salt and pepper to taste
- 2 tbsp cornstarch
Instructions
- 1. Preheat the oven to 400°F (200°C). Slice pressed tofu into heart shapes or cubes, then toss with cornstarch.
- 2. Bake tofu on a lined baking sheet for about 25 minutes until golden brown.
- 3. Cook beet fettuccine according to package instructions.
- 4. In a food processor, blend soaked almonds, nutritional yeast, garlic, and salt until smooth.
- 5. In a saucepan over medium heat, combine coconut cream and vegetable broth. Stir in minced garlic; season with salt and pepper.
- 6. Toss cooked fettuccine in the creamy sauce and plate with crispy tofu hearts on top. Spoon almond ricotta over each serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 455
- Sugar: 3g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 0mg