Light & Creamy Tofu Spaghetti
A Healthy Vegetarian Spaghetti That Feels Light and Creamy ~ Tofu Spaghetti
This is a tofu spaghetti made by mashing and stir-frying tofu without any meat. It’s a lighter take on creamy spaghetti, offering a refreshing feel. Try scooping a spoonful of both the sauce and noodles together for a delightful bite.
Ingredients- 1 Tbsp Butter
- 1/2 Tbsp Minced Garlic
- 1/2 Onion, finely chopped
- 1/2 block Tofu (approx. 150g)
- 1 1/4 cups Milk
- 1 tsp Herb Salt (or to taste)
- Green part of 1/2 Scallion, thinly sliced
- 100g Spaghetti Noodles
Cooking Instructions
Step 1
Begin by melting 1 tablespoon of butter in a pan over medium heat. Once melted, add the finely chopped 1/2 onion and 1/2 tablespoon of minced garlic. Sauté until the onion becomes translucent and fragrant. It’s best to maintain a medium-low heat to prevent burning.
Step 2
Next, add 1/2 block of tofu (about 150g) to the pan. Using a fork or spatula, gently mash the tofu until it’s finely broken down, then stir-fry it together with the onions and garlic until well combined. The mashed tofu will form the creamy base of the sauce.
Step 3
Once the tofu is sautéed, carefully pour in 1 and 1/4 cups of milk. Reduce the heat to low and stir continuously with a spatula to prevent lumps and ensure the sauce simmers gently. Cooking on low heat helps prevent the milk from scorching or boiling over.
Step 4
When the sauce is gently simmering and slightly thickened, stir in 1 teaspoon of herb salt to season. Add the thinly sliced green parts of 1/2 scallion and let it simmer for another minute to allow the flavors to meld. The fresh flavor of the scallions will enhance the dish.
Step 5
Finally, add 100g of spaghetti noodles (about one serving), slightly drained of their cooking water, directly into the sauce. Stir gently to coat the noodles evenly with the sauce and simmer together for another 1-2 minutes, allowing the pasta to absorb the flavors. For the best texture, cook the spaghetti slightly less than al dente before adding it to the sauce, as it will finish cooking in the sauce.
