RCI-ND.002.0148.001
Tofu Fettuccini
Tofu Fettuccini from the Recidemia collection
Prep20 min
Cook0 min
Total20 min
Servings4
Difficultyintermediate
Ingredients
- medium spinach noodles6 ounces
- 1 cup
- 2 tablespoons
- 8 ounces
- 1 cup
- granulated Chicken bouillon2 teaspoons
- frozen tofu2 poundsthawed, rinsed and cut into 1/2-inch cubes*
- 1/2 teaspoon
- 1/4 teaspoon
- 1/4 cup
- 1/2 cup
Method
1
Bring a large pot of salted water to a boil and add the spinach noodles, stirring occasionally until cooked according to package directions. Drain and set aside.
2
Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the sliced mushrooms and chopped green pepper, cooking for 5-7 minutes until the vegetables begin to soften.
6 minutes
3
Add the thawed, rinsed, and cubed tofu to the vegetable mixture, stirring gently to combine. Cook for 2-3 minutes to warm through.
3 minutes
4
Pour the evaporated milk into the skillet and sprinkle in the granulated chicken bouillon, salt, and pepper. Stir well to dissolve the bouillon and combine all ingredients.
2 minutes
5
Simmer the mixture over medium heat for 5-8 minutes, stirring occasionally, until the sauce thickens slightly.
7 minutes
6
Add the cooked spinach noodles to the skillet and drizzle with 1/4 cup melted butter, tossing gently to coat all the noodles evenly.
2 minutes
7
Remove from heat and stir in the grated Parmesan cheese until fully incorporated. Divide among serving bowls and serve immediately.