This is a must. It doesn’t get any easier and – if you eat gluten-free you must know – a dream come true! This creamy Alfredo sauce is packed with vegan protein and tossed generously over gluten-free penne and a few greens. Quick, healthy and the perfect dinner for the slow transition into fall!
¬†Protein-Packed Penne Alfredo
1/2 package firm tofu, drained, cubed and soaked overnight in 1/4 cup gluten free¬†Tamari¬†and¬† 1/2 cup lemon juice (soaking overnight is optional, but intensifies the flavor and I highly recommend!)
3 tablespoons extra virgin olive oil
2 teaspoons garlic powder
1/4 cup¬†nutritional yeast
1/4 cup unsweetened plain almond milk
1.¬†¬†¬† Drain and dry soaked tofu.
2.¬†¬†¬† Mix all ingredients together in a Magic Bullet, which just happens to be my new favorite tool. A blender will work too. This creates your Alfredo sauce!
3.¬†¬†¬† Place sauce in a small pan over the stove. Cover, put to medium-low heat and allow to sit while you cook your pasta and steam your greens. As shown in the pictures, I cooked the penne al dente and steamed the broccoli.
4.¬†¬†¬† Toss the warm sauce over the cooked pasta with greens, and enjoy!