Crispy Tofu Hearts with Beet Fettuccine Alfredo and Almond Ricotta
Crispy Tofu Hearts with Beet Fettuccine Alfredo and Almond Ricotta is a stunning, plant-based dish that elevates any meal. This recipe features golden, crispy tofu hearts served atop vibrant beet fettuccine, all drizzled with a creamy almond ricotta sauce. Perfect for impressing guests or enjoying a cozy dinner at home, this colorful dish not only pleases the eyes but also delights the palate with its rich flavors and textures.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Vegan
Ingredients
Scale
- 14 oz firm tofu
- 8 oz beet fettuccine
- 1 cup almond ricotta
- 1 tsp garlic powder
- 2 tbsp nutritional yeast
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- 1 cup full-fat coconut milk
- 2 tbsp lemon juice
Instructions
- Press and drain the tofu, then cut into heart shapes.
- Toss tofu hearts in olive oil, garlic powder, salt, and pepper. Cook in a skillet over medium heat until golden brown on both sides (about 4-5 minutes).
- Boil salted water and cook beet fettuccine according to package instructions (5-7 minutes). Drain.
- Blend almond ricotta ingredients in a food processor until smooth.
- In a saucepan over low heat, combine coconut milk, nutritional yeast, and lemon juice until warmed (do not boil). Season with salt.
- Plate beet fettuccine topped with crispy tofu hearts, drizzle with alfredo sauce, and add dollops of almond ricotta.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 480
- Sugar: 4g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 0mg