Vodka Sauce-esq!

Tonight's dinner...probably one of my favorite dishes that I ever made.

As always, I follow the Breadcrumbs from Higher Mind. Little nuggets on a treasure map for me to follow their lead. I felt an urge to make an italian dish tonight and to have it abide by my plant-based guidelines. Easy enough. My love agreed for an italian dish tonight to feast upon so I eventually made my way to the grocery store. Let the games begin!

We have a dish on our dinner rotations: crumbled tofu, spinach, pasta. But! I felt like doing something different. I recently received an order of plant-based cookbooks and I remember a recipe in one of them that used tofu in a ricotta sauce. What?

I got home and immediately brought out the food processor. I grabbed the leftover fresh basil from Mother's Day and I got to blending!

Extra Firm Tofu...Fresh Basil...Garlic Cloves...Smidge of Vegetable Broth. What was born was a creamy white sauce! I was blown all the way to planet Pluto!

I didn't feel like making a homemade marinara sauce so I just settled for a storebought jar of sauce. There's a bit of oil in the sauce so this dish doesn't toally abide by my oil-free guidelines, but I figured the tiny bit is fine and I'm not going to beat myself up over this.

I had the jar sauce simmering on the stove and then throw in the creamy Tofu!

I can't even tell ya how much this resemble a vodka sauce! Absolutely Dairy-Free.

Such an easy recipe. I through some spinach and peas into the sauce with the pasta and...what a meal.

Halfway through the 2nd week of OP HEALTHBOD and it just keeps getting better and better and better.

Mangiamo!