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Cajun Fettuccine with Tofu

Vegan Cajun Fettuccine with Tofu

Cajun Fettuccine with Tofu

Just a quick post today to say Happy Friday and I hope you all enjoyed your patriotic celebrations! Also? Thank you SO MUCH for all the congratulations on my Veganniversary! You guys really do rock!  I’m at the dentist today having a permanent cap installed (ensconced?) so whatever you’re currently doing, you’re probably having more fun than I am 🙂

This pasta dish was equal parts spicy, creamy and rich: Cooper and I give it two paws up! I used Happy Herbivore’s alfredo recipe, and there’s plenty of tofu and tomatoes in there as well,  making it pretty healthy for a pasta dish. I made a double batch and we had it for dinner twice, and the leftovers held up perfectly well in the fridge/microwave which is always a bonus, right?

Cajun Fettuccine with Tofu (Makes 4-5 servings)

Adapted from the non-vegan/vegetarian recipe


  • TWO batches of Happy Herbivore’s Instant Vegan Alfredo Sauce (just the sauce, not the pasta!) (You can use AP flour- I did)
  • 1.5 Tablespoons blackening spice
  • 1 block extra firm tofu, drained, pressed and sliced
  • 4-5 Servings of fettuccine
  • 2 cloves garlic, minced
  • 3/4 cup grape tomatoes, sliced in half
  • Nutmeg, to taste
  • Sea salt, to taste
  • Pepper, to taste
  • Chopped parsley, if desired


  1. Prepare the Alfredo sauce, and taste-test. I added a dash of sea salt, but don’t add too much at this point- the blackening spice has some salt in it, too. Set aside.
  2. Cover both sides of the tofu with blackening spice and bake at 350 until dry and firm (but not overcooked!), about 10-15 minutes each side.
  3. Put 4 large servings of fettuccine on to boil, per package instructions.
  4. In a medium pan, water saute the garlic and grape tomatoes until soft and fragrant, 4-5 minutes. Pour in the alfredo sauce and mix thoroughly.
  5. Dice the cooked tofu and add to the sauce mix. Mix well and taste-test, then add nutmeg, S & P as needed.
  6. Pour sauce mixture over pasta, and serve sprinkled with chopped parsley


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{ 17 comments… add one }
  • Bianca- Vegan Crunk July 6, 2012, 9:23 am

    Oh my yum! That sounds delicious. The HH alfredo sauce is one of my faves because it’s so simple. And I bet it’s even better with blackened tofu. Happy late veganaversary!!

    • Barb July 9, 2012, 11:39 am

      I love it- I’ve used it 2 or 3 times since I first “discovered” it!

  • Heather July 6, 2012, 1:11 pm

    We are totally on the same page, I just posted about fettuccine – great minds this alike. I amloving all this spicy creamy goodness, I guess I need to pick up another bag of noodles and make this sauce pronto!

    I hope your teethies feel better Barb and have restful weekend!

    • Barb July 9, 2012, 11:41 am

      Thank you, my teethies and I are feeling much better 🙂

  • Gabby @ the veggie nook July 6, 2012, 6:10 pm

    Mmm I have been craving some pasta lately! Apparently all us food blogger are on the same wavelength! I love smoky flavours with alfredo sauces so this sounds so good!

    • Barb July 9, 2012, 11:42 am

      I love it when we’re all in the same groove!

  • Basil July 7, 2012, 4:44 am

    Oh, those darn teeth… they cause so much trouble, don’t they? Anyway, I’m glad that you are still pouring out new, fab recipes! I’ve never tried blackening spice, so I’ll have to put that on the list – looks interesting.

    • Barb July 9, 2012, 11:37 am

      It is, and it’s GOOD! 🙂

  • comfortablydomestic July 9, 2012, 7:58 am

    What a great twist! Love it!

    • Barb July 9, 2012, 11:36 am

      Thanks, and Thank You for the original recipe!

  • Lindsay July 9, 2012, 3:34 pm

    LOVE this idea

    • Barb July 10, 2012, 6:53 am

      Thanks, and thanks so much for the AWESOME alfredo recipe! It’s my fave!

  • thecrueltyfreereview July 9, 2012, 6:06 pm

    This looks so good. I have some grape tomatos just hanging out in the fridge that need to be used. I’ve only made a vegan alfredo sauce before using cashews and I think HH’s recipe would definitely come out much smoother.

    • Barb July 10, 2012, 6:53 am

      It’s pretty smooth, you just have to leave it in the blender long enough.

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