Tofu Fettuccini Alfredo

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 170.6
  • Total Fat: 11.4 g
  • Cholesterol: 17.3 mg
  • Sodium: 324.5 mg
  • Total Carbs: 5.3 g
  • Dietary Fiber: 0.2 g
  • Protein: 11.9 g

View full nutritional breakdown of Tofu Fettuccini Alfredo calories by ingredient
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Great sauce for whole wheat pasta, brown rice, or baked potato Great sauce for whole wheat pasta, brown rice, or baked potato
Number of Servings: 4


    12 oz. soft (silken) tofu
    3 garlic cloves, minced
    1/4 cup grated parmesan cheese
    1/4 cup grated Romano cheese
    1 tablespoon olive oil
    1 tablespoon onion powder
    Salt and pepper to taste


1. Cook the pasta according to the manufacturer's instructions.
2. While the pasta is boiling, place the tofu, garlic, both cheeses, olive oil, and onion powder into a blender. Blend until smooth.
3. Pour soy mixture into a saucepan. Warm over medium heat, stirring occasionally.
4. Toss drained pasta with Alfredo sauce.

Number of Servings: 4

Recipe submitted by SparkPeople user DARLING216.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    I made this sauce to go with whole wheat fettuccine, roasted asparagus, mushrooms & onions... and it was sooo delicious! I doubled the garlic, but roasted it with the other veggies to cut down on the potency.
    I will definitely make this again!
    - 6/22/10

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  • Good
    The sauce was not as smooth as I would have liked but it tasted good. - 11/27/13

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  • Very Good
    This is a very good alternative to high fat alfredo sauces. It's quite tasty. I added extra garlic and a little extra cheese. As I found it to be a little thick, I added a bit of milk while I was blending it and it was amazing. - 8/1/11

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  • I'd like to try this recipe with whole wheat fettuccini, but omit the tofu. Instead of tofu I will blend raw or frozen broccoli and will then toss in chopped mushrooms and fried onion on top of the pasta. Gettin_Svelt gave me the idea to double the garlic...Mmmm...I can almost taste it. - 12/26/10

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