Cauliflower, I’m afraid I’ve moved on.
While I do love the fact that I can buy you frozen and the fact that you are incredibly good for me, I’m afraid someone else makes better creamy sauces than you.
My new creaminess of choice is… silken tofu!
Despite the fact that pressing it is kind of a pain, tofu makes such creamy deliciousness when blended that I simply can’t go back to cauliflower sauces. It’s just too good!
Anyway, remember those butternut squash & black bean burgers I made a bit ago? I made a bit too much, so I decided to switch it up & make some “meatballs” & pasta with them!
I cut up the extra burger buns I had and made some delicious croutons to put on the pasta. I blended the small amount of the old cauliflower sauce with the new tofu pasta sauce. I chopped up the remaining tomatoes I had and threw them in the pasta too.
All in all, it turned out great! A little improvising is always fun!
Here’s the recipe that resulted–
Squash & bean “meatballs”
- Preheat oven to 375 F.
- Original recipe here.
- Form into small balls and place on greased baking sheet.
- Bake for 20 minutes or just until crispy on the outside.
Several pieces of bread
- Chop bread into small squares.
- Pour into a bowl. Toss with olive oil, italian seasoning, and a pinch of salt.
- Spread out on a greasy baking sheet.
- Bake at 300 F for 20 minutes or just until crispy, stirring them a little half way through.
Spicy & creamy pasta sauce
1 block of silken tofu
1/4 cup milk of choice
1 tbsp lime juice
2 tsp paprika
1 tsp chili powder
2 tsp salt
1 tsp black pepper
1/4 tsp red pepper flakes
- Wrap tofu with paper towels and press with heavy books for at least an hour.
- Add tofu to blender with milk. Blend until creamy.
- Add in remaining ingredients. Add more milk as needed to get desired consistency.
- Pour over cooked pasta and heat just until warm.