Fettuccine with Tofu

A lovely vegetarian meal

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Serve this meal up to your family or friends accompanied with Italian bread and a bottle of good wine - they'll love it!


Happy Herbivore Every Day : Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan RecipesIngredients:

1 block firm tofu
1/4 tsp Asafoetida powder
fettuccine - amount for 4 people

Marinade

3 Tbls Tamari
1 tsp wholegrain mustard
1/4 cup apple juice
Juice of one lemon

 fettuccini

Vegetables:

1 large sweet potato
1 red onion
2 cloves of garlic crushed
Olive oil
Fresh basil for garnish

Fettuccine:

Desired amount 

Method:

  1. Make up the marinade in a shallow dish and set aside.
  2. Press as much of the water out of the tofu as you can with paper towels and cut into 1/2 inch cubes (you can make them larger if you wish).
  3. Put a little oil into a heavy based pan and stir in the asafoetida powder.
  4. Sauté the tofu until brown then put them into the marinade and set aside for 2 hours turning every so often.
  5. Cut the sweet potato into 1/2 inch cubes (you can make them larger if you wish).
  6. Toss in olive oil and crushed garlic.
  7. Place in a baking pan or tray and bake at 180°C or 350°F turning every so often. Depending on size of cubes they will take around 20 - 30 minutes.
  8. Slice the red onion and sauté in oil or butter.
  9. Cook the fettuccine as instructed by the packet.
  10. Once all is cooked combine the tofu, sweet potato and onions.
  11. Drain the fettuccine.
  12. Put the tofu/vegetables and chopped basil onto the fettuccine and toss through.
  13. Serve immediately.

Happy Herbivore

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