Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crispy Tofu Hearts with Beet Fettuccine Alfredo and Almond Ricotta

Crispy Tofu Hearts with Beet Fettuccine Alfredo and Almond Ricotta is a stunning vegan dish that combines golden, crispy tofu shaped like hearts with vibrant beet-infused fettuccine, all enveloped in a rich, creamy Alfredo sauce. Topped with smooth almond ricotta, this recipe balances delightful flavors and textures, making it perfect for both special occasions and cozy nights in.

  • Total Time: 40 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 14 oz firm tofu, pressed
  • 8 oz fresh beet fettuccine
  • 1 cup full-fat coconut milk
  • 1/4 cup nutritional yeast
  • 1/2 cup raw almonds
  • 3 garlic cloves, minced
  • 2 tbsp lemon juice
  • Salt and pepper to taste

Instructions

  1. Prepare the Tofu: Drain and press the tofu for 15-20 minutes to eliminate excess moisture. Cut into heart shapes using a cookie cutter.
  2. Fry the Tofu: Heat oil in a skillet over medium-high heat. Fry the tofu hearts until golden brown, about 3-4 minutes per side.
  3. Cook the Beet Fettuccine: Boil salted water and cook the beet fettuccine according to package instructions (3-5 minutes). Reserve some pasta water.
  4. Make the Alfredo Sauce: In another saucepan, combine coconut milk, garlic, nutritional yeast, lemon juice, salt, and pepper. Stir until heated through; adjust thickness with reserved pasta water if needed.
  5. Prepare Almond Ricotta: Blend almonds in a food processor until smooth; add lemon juice and enough water for a creamy consistency.
  6. Assemble: Toss cooked beet fettuccine in Alfredo sauce and serve topped with crispy tofu hearts and dollops of almond ricotta.
  • Author: Laura Lopez
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Method: Frying
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 plate (400g)
  • Calories: 520
  • Sugar: 4g
  • Sodium: 350mg
  • Fat: 36g
  • Saturated Fat: 12g
  • Unsaturated Fat: 24g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 8g
  • Protein: 18g
  • Cholesterol: 0mg

Keywords: - For added flavor, sprinkle smoked paprika or chili flakes over the dish before serving. - Substitute beet fettuccine with zucchini noodles or whole wheat pasta for variety.