Tofu Fettuccini Alfredo

"A decadent pasta recipe that replaces the cream with tofu to make this dish a welcome addition to a healthy diet. This recipe was posted in a newsletter from a popular weight loss tracking website."
photo by Kumquat the Cats fr photo by Kumquat the Cats fr
photo by Kumquat the Cats fr
Ready In:




  • In a large pot of boiling water cook pasta until just tender, approximately 5-7 minutes.
  • Place drained tofu, garlic, both cheeses, olive oil, and onion powder into the bowl of a food processor or blender. Blend until smooth.
  • In a medium saucepan, pour in soy mixture and warm over medium heat, stirring occasionally. Drain pasta, place on platter or bowl and toss with warmed alfredo sauce.

Questions & Replies

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  1. LOVED IT!!! Thank yo uso much for posting this recipe. I did add a full roasted garlic and mushrooms with tons of parsley and basil. I don't think I would have known it was tofu if I didn't put it in myself. HUSBAND APPROVED!!!! (Although I have a very tolerent husband who will try anything.)
  2. A quick and delicious recipe. I used all Parmesan cheese and it still turned out great! Thanks for a low fat version of a family favorite :)
  3. I made this because vegetarian DD loves alfredo and I have had good luck using silken tofu in other blender recipes. I was pleased with how easy it was to prepare, however, it was not popular with our family. We tried adding more parmesan at the table, which helped. Everybody ate it, but they don't want me to make it again.
  4. When this was cooking the complaint was that it didn't look like enough sauce. That said, it really was plenty. While it didn't taste exactly like true alfredo, it had a nice taste and good consistency. I chose the recipe mainly to use up a box of tofu in my cabinet, but I would actually buy more tofu just for this recipe. Hey, the kids ate it willingly which is good!
  5. I've made this twice now. You definitely know it's not real alfredo, but I'm not sure that's a big problem. I add nutmeg and pepper to it, and I have been using 16 oz tofu because that's the size it seems to come in around here. This last time I pureed a whole head of roasted garlic into the sauce as well. It is true, as another has stated, that it is best fresh and hot (in terms of consistency). We have been doing a lot of running lately, and the recommendation has been to eat a good protein meal the evening after the longer (10-11 mile) runs. This has good healthy protein, some carbs, and, along with some broccoli, is just a very healthy and satisfying meal.


  1. This sauce was very, very good despite being much lower in fat than regular Alfredo. BF and I both highly endorse this recipe. It was easy to make too. I used a bit less olive oil and cheese, onion flakes instead of powder (was what I had) and the parmesan and romano cheese combination. I'm not sure how to measure 2 cups of fettuccine (or is it fettuccini? - no, I don't know from Italian:D) so I served it over 6 ounces pasta for the two of us. It was amazing how well the blended tofu mimicked the consistency of a good Alfredo sauce, and the two cheeses provided all of the necessary taste. I didn't bother mincing the garlic since I figured the blender would do it for me. BF and I were both pleased to have such a healthful alternative to traditional Alfredo sauce. We served it with some fat free veggie soup for an extremely satisfying Fall dinner. Thanks, I'd make this again!



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