Creamy Tofu Alfredo

Ingredients 1 box Mori Nu Silken Lite Tofu, firm

1 cup soy milk or almond milk (plus extra if you want sauce less thick)

1/2 teaspoon nutritional yeast flakes

1/2 teaspoon salt

1/2 teaspoon red pepper flakes (optional)

2-3 garlic cloves, minced

2 teaspoons olive oil

add-ins 1/2 cup frozen peas

1 cup broccoli florets

4 mushrooms, sliced

juice from half a lemon

Noodles of your choice (raw zucchini noodles, kelp noodles, cooked pasta noodles, etc.)

fresh spinach

Instructions In a blender on low speed, combine tofu and milk until smooth, stopping blender and scraping down sides with a rubber spatula as necessary. Add yeast flakes, salt, and red pepper flakes. Blend on low speed until combined, about 20 seconds. Set aside.In a medium sized sauce pan, heat olive oil over medium heat. Add minced garlic and sautee until golden, about 1-2 minutes. Remove from heat, add garlic to tofu mixture and blend on low for 10-20 seconds or until combined. Pour tofu mixture into sauce pan, bring to simmer over medium heat. Add frozen peas, broccoli florets, and mushroom slices. Cook for 2 more minutes, stirring constantly, until it begins to simmer. Turn off heat, stir in lemon juice.

Serve over your choice of noodles and fresh spinach.

By Jennifer Haferkamp, The Foodery