Long time, no see, blog!
I typically don't purchase seasoned or baked tofu because it's much more expensive for an easy thing I can do at home, but every time I see this product (Pete's Smoked Tofu from Canada) for a decent price, I buy several packages.
It's super firm, chewy and has the best savory smoky flavor, it's really good sliced thin with crackers.
One day I was making pasta and and nibbling on this smoked tofu when....POOF! I had an idea! Creamy smoked salmon pasta was one of my favorite dishes before I was vegan...so that was what I was aiming for here.
Just a warning, I made this up as I went so the amounts were estimated afterwards.
If you don't have smoked tofu, you might be able to use a baked one with a drop or two of liquid smoke...but you'll have to experiment.
The milk I used was homemade with a blender and straining so that could add some variation to your recipe...please adjust and taste as you go, I hope it turns out if anybody trys it!
SMOKED, SLAMMIN' PASTA
12 oz Fettucini Noodles (3/4 lb)
3 3/4 cups cold cashew milk (mine was homemade, but I'm sure you could use a store bought alternative as long as it's unsweetened!)
2 tbsp corn starch
1 tbsp vegan margarine
1 red bell pepper
1/2 medium yellow onion
2 cloves garlic
1 tbsp nutritional yeast
1 tsp dried dill
1/2 tsp onion powder
1/2-3/4 cup diced Smoked Tofu
cooking oil spray
salt and pepper to taste (depends on your tofu brand)
-Start boiling the water for your pasta, 3 quarts water should do the trick.
-Heat the broiler of your oven.
-Slice the red bell pepper lengthwise into strips, spray with cooking oil and place on a cookie sheet under your broiler for a few minutes. Keep an eye on them , they will roast quickly.
-After the pasta water is boiling, add a pinch of salt and the fettucini noodles
-When the peppers have a few black roasted spots, remove them from the oven to cool. I don't normally remove the skins if I'm just going to blend them up..but you burnt the bejeezus out of them, slice the really charred stuff off.
-In a saucepan (one with tall enough sides to accommodate the pasta and sauce) sautee the chopped onion with a spritz of cooking spray over medium heat for a few minutes then add the garlic for the last minute.
-Whisk the cold milk and cornstarch together and add to a blender
-Process the milk mixture with the cooked bell pepper until mostly blended but not completely...a few chunks of pepper are tasty in the finished sauce
-When the onion and garlic are cooked, stir in the margarine and add the milk and pepper mixture, the dill, onion powder and nutritional yeast.
-Bring to a boil for just a moment and then lower to a simmer. The sauce should thicken up.
-Add the diced tofu and season to taste with salt and black pepper.
-When the pasta is finished, drain it and add to the the sauce. Taste for salt and pepper again and serve.
The leftovers were yummy with capers added too!