Vegan Tofu Alfredo with Cashew Sauce

For the Alfredo Sauce:

Add cashews, 3 cups water, nutritional yeast, lemon juice, garlic, miso paste, and a large pinch of salt to a high-powered blender. Blend until completely smooth and silky. Once blended, add a heavy pinch of oregano and a heavy pinch of pepper, mix well. Set aside. Excess sauce can be stored in the fridge for up to a week.

For the 'Chicken' (Tofu):

Begin by slicing your tofu package down the middle lengthwise. Pat the tofu slices dry thoroughly with a napkin. Slice the edges off the tofu to form cutlet shapes. Place the tofu pieces in a bowl and lather each side with soy sauce, your seasoning of choice, and squeeze of lemon. You can marinate overnight or use immediately.

Heat 1 tablespoon of avocado oil in a skillet over medium heat. Add the tofu 'chicken' cutlets and sauté for around 2-4 minutes on each side until golden.

Add 1 tablespoon of vegan butter, the thyme or rosemary spring, and 1 cup of white wine to the skillet. Begin to baste the tofu with the liquid. Add more butter and wine if needed and continue basting for an additional 5 minutes. Remove from heat and set aside.

To Assemble the Alfredo:

In a pan, add 1 tablespoon of vegan butter. Once melted, add 1 cup of the prepared vegan Alfredo sauce, 1/4 cup of pasta water, and 1 tablespoon of vegan parmesan (if using). Mix well to combine. Add your cooked pasta noodles to the pan and toss until well mixed. Serve immediately topped with the tofu 'chicken' cutlets and fresh parsley.