This is a keeper! I had no idea that it would be this tasty. It will stay in the rotation.
Creamy Vegan Tofu Noodles this is a true winner. The spicy sauce on top, just added that lil sumpin' xtra that made the dish sing.
What I really liked about the recipe is that there were suggestions for substitutions or variations that will totally work. I will try this again taking it in the Italian direction, but keeping it vegan with the use of nutritional yeast and various herbs.
The sauce is garlicky, and delightfully creamy, just what one wants on a cold winter's night when FD is late and you need to improvise dinner.
I give it more than 2 thumbs up. You will need a blender to make the sauce get creamy, but other than that you don't need much more to make this, except tofu and noodles and bits and bobs that you probably have in your pantry.
The red sauce on top is the real star of the show. I doubled the recipe as I knew it would be good given the list of ingredients! It's spicy, but not too, luscious and a great foil for the creaminess of the noodles. You can use any noodle here, spaghetti, ramen, make your own, etc.
I do agree with the comments that you need to watch the addition of water, too little and it's too thick, too much, and it's too thin... use your eyes to tell you when enough is enough!
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