Crispy Tofu Hearts with Beet Fettuccine Alfredo and Almond Ricotta

The perfect vegan Valentine's dinner with bright pink pasta!

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Prep Time 30

Cook Time 1 10

Total Time 1 40

Course Main Course

Cuisine American, Italian

Servings people

Equipment

large stock pot
Medium skillet
baking sheet
cutting board
Chef's Knife
high speed blender
Mixing bowls various sizes
Measuring cups
Measuring spoons

Ingredients

16 oz fettuccine
1 Tbsp olive oil
2 medium beets
1 onion chopped
3 garlic cloves minced
16 oz silken tofu drained
½ cup water
2 Tbsp lemon juice
salt and pepper to taste

Crispy Tofu Ingredients

14 oz package extra firm tofu
1 ½ cup panko bread crumbs
1 tsp Italian seasoning
½ tsp garlic powder
½ tsp fennel seeds
salt & pepper to taste
⅔ cup cornstarch
⅔ cup plant-based milk of choice
Avocado oil for frying

Almond Ricotta Ingredients

¾ cup blanched slivered almonds
½ Tbsp nutritional yeast
¼ tsp kosher salt
⅛ tsp garlic powder
juice from half a medium lemon
2 Tbsp slightly warm water more if needed

Instructions

Preheat oven to 375°F
Chop up beets into cubes, spread over a baking sheet, and drizzle with olive oil
Bake for 35 - 40 minutes turning halfway through then remove from oven and set aside
While beets are cooking prepare the tofu hearts by slicing the tofu into 4 thin slices and using a heart cookie cutter to cut a heart out of each slice
In a bowl combine the bread crumbs, Italian seasoning, garlic powder, fennel seeds, and salt and pepper to taste
Put the bread crumb mixture in a large shallow dish, put the cornstarch in a similar dish and the milk in a bowl; this is your breading station
Using one hand for the wet ingredients and one for the dry, first coat each piece of tofu in cornstarch. Then dunk it quickly in the plant-based milk, and then coat it in the breadcrumb mixture. When each piece is coated to your liking, set to the side
Put a skillet on medium heat and add the oil. You want the oil to be about ½” deep in the skillet
To test when your oil is hot enough, put a tester piece of tofu in the oil. If it sizzles upon contact, the oil is ready.
Use tongs to place tofu hearts in the skillet and cook for 3-4 minutes on each side, or until golden and crispy
Remove the tofu with tongs and place the pieces on a paper towel lined baking sheet to drain any excess oil
Make almond ricotta by placing all ingredients in a high-powered blender and blend until ingredients are well mixed and mostly smooth scraping down sides in between blending to make sure all ingredients are well incorporated. You want the mixture to have a little bit of texture. Add water by Tbsp if needed
Bring a large pot of salted water to a boil over high heat and cook pasta until al dente according to the package directions
In a medium skillet heat the olive oil over medium high heat
When oil is shimmering add the onion and cook 5 - 7 minutes until softened
Add the garlic and cook for 30 seconds until fragrant and remove the skillet from the heat
In a blender combine the onion mixture, silken tofu, beets, water, lemon juice, and salt
Blend until very smooth; about 2 minutes
Toss the pasta with the desired amount of sauce
Portion onto plates topped with two crispy tofu hearts and a dollop of almond ricotta