Tofu Alfredo Pasta


  • Base: 
  • 1 (16-ounce) box of linguine pastaTofu alfredo sauce:


  • 8 ounces silken tofu, cubed 
  • 1 tbsp vegetable oil 
  • 1 medium yellow onion, chopped 
  • 3 cloves garlic, minced 
  • 2 cups cauliflower, cut into small florets 
  • ½ cup unsweetened soy milk 
  • ¼ cup nutritional yeast 
  • ½ lemon, juiced 
  • ½ tsp salt 
  • ¼ tsp pepper


Cook the pasta according to package instructions until al dente, then drain and transfer back to the cooking pot.

Steam the cauliflower. Add the cauliflower to a steam basket in a pot with enough water to cover the bottom. Bring the water to a boil and reduce to a simmer. Cover and cook for 7 to 8 minutes or until tender. Set aside.

Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and continue to sauté for another 30 seconds or until golden and fragrant. Transfer to a food processor with the remaining sauce ingredients and process until smooth, about 60 seconds.

Pour the sauce over the pasta and stir to combine. Heat gently over medium heat, for 3 minutes, stirring often. Serve immediately. Store leftovers in a sealed contain in the refrigerator for up to 3 days.