Creamy Pumpkin Alfredo with Sage Crusted Tofu
Dive into a creamy and indulgent vegan dish where the sweetness of pumpkin meets the nutty flavors of sage-crusted tofu. This luscious pumpkin alfredo is velvety, aromatic, and perfect for those looking for a delicious pasta alternative. The gentle blend of spices adds depth to every bite, making it a cozy and comforting vegan delight.
ingredients
- 1 small pumpkin, peeled and diced
- 12 oz silken tofu
- 1 cup unsweetened plant-based milk
- 3 cloves garlic, minced
- 2 tablespoons nutritional yeast
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1 tablespoon fresh sage leaves, finely chopped
- 1 teaspoon onion powder
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground black pepper
- 8oz fettuccine, cooked according to package instructions
- Fresh chives, for garnish
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a large pot, steam the diced pumpkin until tender, approximately 10 minutes.
- 3.
In a blender, combine the steamed pumpkin, silken tofu, plant-based milk, garlic, nutritional yeast, lemon juice, onion powder, salt, and black pepper. Blend until smooth and creamy.
- 4.
Heat the olive oil in a skillet over medium heat. Add the chopped sage leaves and sauté for about 2 minutes until crispy. Remove half of the sage and set aside for garnish.
- 5.
Pat dry the tofu and coat it with the remaining crispy sage. Then, pan-fry the tofu for 3-4 minutes on each side until it develops a crispy golden crust. Remove from heat and dice into small cubes.
- 6.
In a large saucepan, combine the cooked fettuccine, pumpkin alfredo sauce, and diced sage tofu. Cook over medium-low heat until heated through, stirring occasionally.
- 7.
Serve the creamy pumpkin alfredo in pasta bowls, garnished with the reserved crispy sage leaves and fresh chives.
