Crispy Tofu Hearts with Beet Fettuccine Alfredo and Almond Ricotta
Crispy Tofu Hearts with Beet Fettuccine Alfredo and Almond Ricotta is a vibrant, plant-based dish that delights the senses. Featuring golden, crispy tofu hearts atop colorful beet fettuccine, this meal is enveloped in a creamy almond ricotta Alfredo sauce. Perfect for impressing guests or enjoying a cozy night in, this recipe combines texture and flavor for an unforgettable dining experience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Plant-based
Ingredients
Scale
- 14 oz firm tofu, pressed and sliced
- 2 medium beetroots (approx. 10 oz), roasted and pureed
- 8 oz fettuccine pasta
- 1 cup raw almonds
- 1/4 cup nutritional yeast
- 1 cup full-fat coconut milk
- 3 cloves garlic, minced
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Press tofu to remove moisture, then slice into heart shapes; season with salt and pepper.
- Bake tofu hearts on a parchment-lined sheet for 25-30 minutes until crisp, flipping halfway through.
- Cook fettuccine according to package instructions; drain and set aside.
- Blend raw almonds, nutritional yeast, garlic, lemon juice, salt, and water until smooth to make almond ricotta.
- In a saucepan over medium heat, combine coconut milk with remaining garlic, salt, pepper, and lemon juice; stir until heated through. Add almond ricotta and simmer.
- Toss cooked fettuccine with Alfredo sauce; top with crispy tofu hearts before serving.
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 450
- Sugar: 3g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 0mg