Tofu Alfredo

I cut up the Tufo usually white in colour and is medium to hard into chunks and I use Tufo that has been designed to resemble ground beef so it is all in small pieces and is brown in colour.

In a cooking pot I add olive oil and then I throw in the two types of Tufo cooking it for about 15 mins, stirring,  making sure the white Tufo is lightly brown, then I add pepper a dash while it is all cooking, then I add 2 cloves of garlic, but I mince it up first, I continue to cook, making sure garlic is sauteed.  In the meantime, I put on a pot with water bring it to a boil so it will be ready to cook my pasta in.  Next, I add to the pot with Tufo 2 cups of vegetable broth, a cup and 1/4 of cream and 2 tablespoons of cajun spice and a head of broccoli that has been cut into pieces.  While this is cooking I add the pasta to the pot of boiling water and cook, about 10 mins.  While pasta is cooking I shredded up parmesan cheese about 3 cups and I take the parsley leafs and stocks mincing them up but not too fine, roughly a handful.  Once pasta is ready, I drain the pasta but keeping pasta water around in case you need it.   Add pasta to the sauce, throw in cheese, mixing well until all mixed in.   If it seems to dry then add some of the pasta water to the pot continue to stir.  There should be a bit of liquid but not to running though.  However, I fine Tufo doesn’t absorb the liquid as well as meat does.  When ready to serve, throw the parsley into the mix, stirring well and then serve.  I usually serve this with a salad and bread.

  • tufo medium to hard
  • some ground Tufo that is resembling ground beef
  • 2 tablespoon of cajun spice (I make my own)
  • around 3 to 4 tablespoons of olive oil
  • 1 head of broccoli cut up into pieces
  • 2 garlic cloves minced
  • a handful of parsley including stocks
  • 2 cups of vegetable broth
  • 1 1/4 cup of cream (if you don’t have cream you can use milk or coffee cream)
  • 3 cups of penne pasta
  • 3 cups of shredded parmesan cheese
  • a dash of pepper

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