Tofu alfredo pasta with broccoli
Tofu alfredo pasta with broccoli
440 cals, 23p, 66c, 7f (per meal)
  • Uncooked dry pasta
    12 oz (342g)
  • Firm tofu
    1 package (16 oz) (453g)
  • Frozen broccoli
    1 package (284g)
  • Garlic
    2 cloves (6g)
  • Salt
    1/2 dash (0g)
  • Almond milk
    1/2 cup (118mL)
  • Basil
    2 tsp, ground (3g)
  • 1
    Cook pasta and broccoli according to packages.
    Meanwhile, put the tofu, garlic, salt, and basil into a food processor or blender.
    Add in the almond milk in small amounts until desired consistency is reached.
    Pour into a pan to heat through. Do not let it boil as it will separate.
    To serve, top pasta with broccoli and sauce.
    For leftovers: For best results, keep each element (pasta, sauce, broccoli) in separate airtight containers. Reheat as needed.
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