(VEGAN/VEGETARIAN RECIPES) After all the intense cooking associated with Easter and Passover, it’s nice to make a simple, quick pasta dish for dinner.
This garlic tofu fettuccine recipe is quick and easy to make. The fettuccine is tossed with olive oil, Balsamic vinegar and spices for a simple sauce. Try it tonight for dinner with a side of Italian bread! — Global Animal
Garlic Tofu Fettuccine
Yield: 4 servings
6 oz Fettuccine
1 package Extra Firm Tofu, pressed
2 cups Broccoli Florets
1 tsp Lemon Juice
1/4 cup Extra Virgin Olive Oil
1 tbsp Balsamic Vinegar
4 cloves of Garlic, minced
1 tsp Italian Seasoning
1 tsp Salt
1/2 tsp Black Pepper
For the Tofu Marinade
2 tbsps Soy Sauce
1 tbsp Water
1 tsp Garlic Powder
1 tsp Oregano
1 tsp Basil
Whisk together the marinade for the tofu. Cut the tofu into squares, add them to a large bowl with a lid and pour the marinade over. Put the lid on and marinate in the fridge for at least an hour.
Bring water to a boil in a large pot. Add the fettuccine and cook for about eight minutes.
In the meantime, spread out the tofu squares in a large skillet and pour the rest of the marinade over them. Cook until crispy on each side.
In another pan, add the broccoli, garlic, and the lemon juice and stir fry for about eight to ten minutes.
Once the fettuccine is cooked, strain it, and then add it back to the pot. Add in the cooked broccoli and garlic. Add in the olive oil, Balsamic vinegar, Italian seasoning, salt, and black pepper. Cook on a low heat for about two minutes, constantly stirring.
To serve, place fettuccine and broccoli on a plate and add the garlic tofu on top.