Enjoy a delicious plant-based take on a classic Alfredo dish! This recipe features a rich and creamy cashew-based Alfredo sauce combined with savory, pan-fried tofu cutlets, creating a satisfying and comforting meal.
For the Alfredo Sauce:
1. Add roasted cashews, water, nutritional yeast, lemon juice, garlic, miso paste, and salt to a high-powered blender.
2. Blend until completely smooth and silky.
3. Stir in the oregano and pepper.
4. Set aside. Excess sauce can be stored in the fridge for up to a week.
For the "Chicken" Tofu:
1. Slice the extra extra firm tofu block down the middle lengthwise.
2. Pat the tofu slices dry with a napkin.
3. Trim the edges of the tofu to form cutlet shapes.
4. Place the tofu cutlets in a bowl and coat them thoroughly with soy sauce, seasoning of choice, and the juice of one lemon. You can marinate overnight for deeper flavor or cook immediately.
5. Heat avocado oil in a skillet over medium heat.
6. Add the tofu cutlets to the skillet and sauté for 2-4 minutes on each side until golden.
7. Add the butter, thyme or rosemary sprig, and white wine to the skillet. Begin basting the tofu with the liquid. Add more butter and wine if needed.
8. Continue basting for an additional 5 minutes.
9. Remove the tofu from heat and set aside.
To Assemble the Dish:
1. In a clean pan, melt 1 tablespoon of vegan butter.
2. Add 1 cup of your prepared vegan Alfredo sauce, 1/4 cup of pasta water, and 1 tablespoon of vegan parmesan (if using).
3. Mix well to combine and warm through.
4. Add your cooked noodles to the sauce and toss until thoroughly coated.
5. Serve the pasta topped with the prepared "chicken" tofu cutlets and a sprinkle of fresh parsley.
