Spinach Fettuccine Alfredo with Tofu Scallops

We didn’t make it from scratch, but you certainly can! Ours is an organic spinach fettuccine found in the bulk section of the grocery. In any event, prepare your pasta to the done-ness you most enjoy.

Cut about half of the tofu into cylinders (or rectangular prisms if you can’t find a cylinder shaped kitchen cutting tool), roughly 1 inch high by 1 inch wide. In a small non-stick pan over medium-high heat, melt 2 tablespoons Earth Balance. Once hot, grill the tops and bottoms of the tofu until golden brown.

In a blender, mix remaining half-block of tofu, 1/4 cup Earth Balance, almond or soy milk, sake, onion powder, garlic, nutmeg. Blend 30-60 seconds until well-mixed. Heat alfredo in a saucepan over medium heat, stirring often. Once hot, use a cornstarch mixture (2 tbsp cornstarch plus 3-4 tbsp cold almond or soy milk [enough to dissolve the starch]) to thicken by adding a little bit at a time to the alfredo. It should already be thick, so only add as much cornstarch mixture as is necessary to reach the desired viscosity. Salt to taste and mix in a few fresh cracks of pepper whenever is convenient.

Pour a generous amount of alfredo on your pasta and top with a few tofu scallops. Add a sprinkle dry parsley for flavor and presentation.