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© FrugalAbundance
2007-2011
GFCF Means
Gluten
Free & Casein Free |
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Extra Easy Alfredo Sauce
- 12 ounce box firm or extra firm silken tofu
- 1/3 to 1/2 cup olive oil or half olive oil
and half margarine
- 1/4 cup minced garlic (yes, 1/4 cup or 4 Tablespoons)
- 1 medium onion, coarsely chopped
- 1/2 teaspoon salt
- Goodly pinch black pepper
- 1 tablespoon dry parsley or 1/4 cup fresh
parsley, optional, to make it pretty, but also for a little flavor
- 12-ounces gluten-free pasta, cooked according
to package directions
This recipe requires a blender or food processor. I make it with my
hand-held blender right in the pot. Silken tofu is the kind packed in
an aseptic or tetra box. It does not require refrigeration.
In a 2-quart saucepan allow the oil (or oil and margarine) to warm
over a medium heat. Add the minced garlic and chopped onion. I use
prepared minced garlic from a jar. Slowly fry the garlic and onion in
the oil. Let it cook until the onions are transluscent (see-through).
Try not to let the garlic brown too much because this can turn it
bitter. I don't mind brown garlic, but some people don't. When
the onion and garlic are well cooked it's time to add the tofu, black
pepper, salt and parsley if you're using it. Use a hand-held blender
to mash and puree everything until it's silky smooth.
If you are preparing this in a blender or food processor then place
the tofu in first. Then add the hot oil and garlic, and then the
seasonings. Process until smooth. You may need to stop the blender
and scoot the mixture away from the sides with a chopstick. Do this
several times if need be. Reheat the sauce to keep it piping hot.
Serve this sauce over pasta or rice, or cooked fish, or use it as the
sauce for white pizza (gluten-free of course). You can add chunks of
cooked chicken to the sauce if desired. I also like it with cooked
mushrooms. First fry the mushrooms in a small skillet and then add
the cooked mushrooms to the prepared sauce. If you use canned
mushrooms then drain them well and then sauté them in
1-tablespoon of margarine until lightly browned. This improves the
flavor of canned mushrooms.
Fred, who is not overly fond of tofu, but who is lactose
intolerant, LOVES this recipe. He prefers not to dwell upon the fact
that it's made with tofu, so we don't overly stress this point when
Alfredo appears on the dinner menu.
Makes a bit more than 2-cups; 4-servings about 1/2-cup each.
The following data does not include the pasta. It is only for the
sauce. Data assumes 1/3-cup olive oil.
Per Serving (excluding unknown items): 234 Calories; 21g Fat
(77.5% calories from fat); 7g Protein; 7g Carbohydrate; 1g Dietary
Fiber; 0mg Cholesterol; 301mg Sodium. Exchanges: 0
Grain(Starch); 1 Lean Meat; 1 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates. |
