Tofu Cream Sauce w/ Noodles

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 568.5
  • Total Fat: 18.4 g
  • Cholesterol: 91.2 mg
  • Sodium: 413.4 mg
  • Total Carbs: 71.8 g
  • Dietary Fiber: 4.1 g
  • Protein: 31.3 g

View full nutritional breakdown of Tofu Cream Sauce w/ Noodles calories by ingredient


Using Silken Tofu and fresh tomatos and basil! Using Silken Tofu and fresh tomatos and basil!
Number of Servings: 4


    * Egg Noodles, enriched, 12 oz (1pkg)
    * Tofu, soft, 1 block (Silken, the super soft kind!)
    * Olive Oil, 3 tbsp (remove)
    * Philadelphia Fat Free Cream Cheese, 8 oz (1 pkg, or use Neufatchel Cheese or Vegan cream cheese)
    * PORTOBELLO MUSHROOM, 1 large cap
    * Red Ripe Tomatoes, 3 medium whole
    * Tabasco Sauce, 5 tsp (we prefer Frank's Red Hot but it wasn't in the database!)
    * Basil, fresh!
    * Garlic, as much or as little as you like
    * Salt, pepper, cumin, etc


Wash all veggies. Chop garlic and put in sauce pan with olive oil to begin cooking it down.

Put water in another pot to boil for the pasta. Add cream cheese and tofu to the garlic in the sauce pan. Stir vigorously to make a creamy consistency. Dice tomatoes and add to saucepan. Shred or chop the basil; add basil, hot sauce, and spices to taste. Add all that to the sauce. Dice the portobello mushroom and add to sauce. Continue to let sauce cook down while you finish preparing the pasta according to the package directions. Drain pasta and serve on plate or bowl. Add sauce to the top of the noodles after it is portioned out in the dishes. Makes 4 portions! I was surprised after accidentally buying silken/soft tofu rather than firm - how close it actually tastes to a creamy tomato sauce. It's goood!

Number of Servings: 4

Recipe submitted by SparkPeople user DANGERRRDOLL.