- One 12.3-ounce package silken tofu, at room temperature*
- 2 tablespoons light margarine, melted*
- 1/2 cup low-fat soy milk, warm*
- 1 teaspoon roasted minced garlic
- 1 teaspoon salt
- Optional: freshly ground black pepper
- Put the tofu in a food processor. Once in the processor’s bowl, break the tofu apart with your fingers so that it resembles coarse chunks. (Should take just a few seconds.)
- Add all of the remaining ingredients.
- Pulse the mixture until it is smooth and creamy. (This took me about 45 seconds.)
- Done! Use the sauce in whatever way(s) you enjoy.
Makes 6 (3-ounce) servings.
Nutritional information per serving: 45 calories, 2.5 g fat, 1 g carbohydrate, 0 g fiber, 0 g sugar, 4 g protein.
A few notes:
- I used Mori-Nu Lite Firm Silken tofu, and Silk Organic Unsweetened soymilk. If you use different brands/varieties of tofu and soymilk, the nutritional information can change pretty dramatically. Just FYI.
- To melt the butter, I microwaved the 2 tablespoons in a microwave-safe bowl on High for 15 seconds, stirred it with a spoonula, and then microwaved on High for another 10 seconds.
- To warm the milk, I microwaved it in the same bowl I had just used for the butter, on High for 20 seconds.
Mental Cost (ingredient availability): Low.
Financial Cost (ingredient cost): Very low.
Emotional Cost (cooking skill level): Super low.
Time Cost (recipe preparation): Crazy low.
Life Cost (clean up time/effort): Amazingly low.
Worth It? (rate from 1-5): 5!
Miscellaneous suggestions, insights, and/or thoughts:
- As I tasted my very first bit of this sauce, the thought that immediately came into my mind was: “I’ll be damned – this mixture tastes like a friggin’ white sauce! Holy buckets!”
- However, no one eats a white sauce plain, straight from a bowl… so I cooked some noodles, sautéed some mushrooms and seitan, and wilted some spinach; then mixed all of this with the white sauce, and gave it a taste. (See the photo below.) The result? Fantastic. Seriously. I could totally serve this to company, and no one would have any idea that 1) this was made of tofu, and 2) it is incredibly healthy!
- Whenever I have a recipe that calls for a white sauce, I’m totally making this. A whole new world of food has just opened up for me. Delish!
- I like that this recipe produces a more mild sauce – but if you like a sauce with a lot of “gusto”, you may want to increase the amount of garlic used.
- I’m already thinking of other uses for this sauce: on top of ready-made refrigerated/frozen raviolis or tortellini; as part of a white mac-and-cheese; as part of a biscuit-sausage combo; in scalloped potatoes; as part of a cauliflower gratin; in numerous veggie-pasta combos (artichoke hearts, spinach, and sundried tomatoes; peas, carrots, and broccoli…). The ideas go on, and on…
P.S. A few days later I did make another dish with this enlightened alfredo sauce: diced baked potatoes, crumbled soy sausage, and the sauce. It was my homage to ‘sausage-potato-gravy hash’, and it was very tasty and satisfying – almost indulgent. I likely would have felt guilty about eating it, had I not known the awesome healthy tofu secret to it all… :)