Dairy-Free Hungarian Cottage Cheese Pasta (Túrós Tészta) with Tofu

Ingredients

• about 450 g Pasta (Egg-Free)
• 1 12 ounce package Silken Tofu
• 2 tablespoons Nutritional Yeast
• 1 tablespoon Lemon Juice
• 2 tablespoons Sugar
• 0.5 cup Vegan Bacon Bits
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large heavy-bottomed pot of water to a rolling boil. Add the about 450 g of Egg-Free Pasta and cook for 8 to 10 minutes, or until al dente (tender but still firm to the bite). Drain the pasta well and set it aside in a large bowl.
2. 2While the pasta is cooking, combine the 1 12 ounce package of Silken Tofu, 2 tablespoons of Nutritional Yeast, 1 tablespoon of Lemon Juice, 2 tablespoons of Sugar, 0.5 teaspoon of Salt, and 0.25 teaspoon of Black Pepper in a blender. Blend on high speed for 1 to 2 minutes, or until the mixture is completely smooth and creamy, with no lumps remaining.
3. 3Pour the smooth tofu mixture over the drained pasta in the large bowl. Use a spoon or spatula to gently toss the pasta, ensuring every strand is evenly coated with the creamy sauce.
4. 4Divide the coated pasta among four serving bowls. Sprinkle the 0.5 cup of Vegan Bacon Bits over the top of each serving just before serving.

Substitutions

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