ANNOUNCEMENT! I'm hosting a VEGAN CAMPING & HIKING trip in the CANADIAN ROCKIES! If you want to come along or get more information, see this link here: trovatrip.com/trip/north-america/canada/canada-with-rose-lee-aug-17-2025
This sounds awesome! It is $2,200 USD though which would be over $3,000 Canadian. It's not typical to cost $3,000 to go hiking & camping for 6 days in Canada, even with food & tours included. Sleeping bags & pillows also not provided. I would question the tour company & their prices if I were you. That 3k is for 1 person as well so the tour company is making an extremely large profit. I think a ton of people could join if the prices were actually appropriate. I would get quotes from different tour companies if I were you. But an amazing experience for those that can go.
Sauté onion, garlic then add to blender with lemon juice, Nutritional yeast, block silken tofu, miso paste, salt, add pasta water for desired consistency.
Alabama lady rapidly approaching middle age. Been plant-centered for a little over six months. It's hard in Alabama to get some ingredients, but I hope that will change soon.
Where do y’all buy your food besides Publix? Or any restaurants besides BWW? I’m going there for a family visit but I’ll be in a different spot than I normally go. I went vegan when I moved to Texas but I didn’t think Alabama would be vegan friendly.
This has been my favourite way to make carbonara for the last few years now👌 this base recipe is so versatile. I sometimes use powdered garlic and onion if pressed for time or dont have at home. Sometimes a bit of mustard helps to develop the flavours. Also this base recipe is easily adaptable to make a sour "cream cheese" for nachos etc.😊 Glad silken tofu is getting more recognition😊
It’s great to make an easy delicious chocolate pudding with too. Add cocoa powder, vanilla extract, and a sweetener. I’ve been using date powder. Blend in a food processor.
You could add some black salt (kala namak) if you want a slightly eggy flavour, too? I've never had carbonara so I'm not sure if you're supposed to be able to taste the eggs, but that will do it!
Tofu + miso + nutritional yeast + acid + fat + salt! This combo works for so many recipes. If you use some refined coconut oil and lactic acid it really tastes good. I’ve used it to make a “cream cheese” which goes wonderfully on toast with tomato and balsamic.
Great idea I’m wondering why you use refined coconut oil I always stay away from it I don’t like the processing I find natural virgin, coconut oil, much healthier
@@jbell9179 I usually use a package of soft/silken tofu in lieu of a can. I usually also add a tiny bit of oil and a decent amount of lemon/lime juice to give it the zing that coconut milk often has... but not 100% necessary!
Vegan for 6 years now and just found your channel! It’s late at night, I’m over 50+, and you made me want to cook and eat right now! ☺ I’ll make this tomorrow…for sure. Thank you!
I came back to comment about the recipe. My daughter and I had it for dinner tonight and it was delicious. The only thing we changed is we made it with high-protein chickpea pasta. I also added a bit of masala, curry powder, and some pumpkin seeds. I pulsed them in the sauce. We also added some well, chopped broccoli that we threw in with the pasta to soften a bit. Anyway, I wanted you to know we loved it.
Silken tofu is very versatile. I use it as the base for my potato salad instead of mayo. Delicious! Your recipe can be used over steamed veggies as well. One's limit is only one's imagination, really!😋
Thanks Rose. I’m definitely going to give this a try. I’ve been plant based for 15+ years and I still haven’t found a creamy sauce recipe that I truly love. I keep trying recipes that use cashews, but there’s always a weird sweetness that I don’t like. I’m a huge tofu lover, so I’m looking forward to trying this.
That’s interesting for me to hear also. I’ve never thought of cashews making something sweet. Coconut maybe but not cashews. Hopefully since tofu is so plain and can turn into whatever flavour you want, this will be a hit for you.
I've been eating tofu for 50+ years and LOVE it. I just bought a blender after not having one for about 5 years. I only do easy simple recipes and am excited about trying this one. (First time viewer.)
Thank you for showing me I can use a wide pan to boil spaghetti with far less water. I had been asking Universe to show me away to boil spaghetti without using a huge pot and wasting so much water. I hated throwing out all the water. Now I can cook it in a way that respects Nature and its water element. 🙏
I totally agree that tofu is misunderstood in the U.S. It has this horrible rep as a disgusting health food, but that's because you primarily see it used as meat substitute, which I personally find unappetizing. Using tofu as tofu is so good, like agedashi tofu (lightly floured and fried, using a broth for dipping), silken tofu sweetened with syrup or honey, using it as a salad topping, using tofu wraps like tortillas or cutting them up like noodles(find it in Asian markets), using or just stirfrying tofu skins (aka bean thread sheets, also find it in Asian markets) - it's all so delicious!
Yep, and you can keep the lid on the pan when the pasta's in. If you're afraid it will spill over, do a bit of oil in the pan so it won't bubble, a drop will do.
I just made this and we love it! It’s the first creamy pasta my kids actually ate! I think it would also be great with tempeh bacon. Thank you for sharing!
Putting the lid on the pot will help the water come to a boil faster. Thanks for the recipe. I'm adding to the menu for the coming week. I'm going to add mushrooms and tofu bacon bits.
What a creative idea! I never thought I could use tofu as a pasta sauce. For some reason, I thought it would give my Tofu an odd flavour. Thanks for sharing! 💚🤩🙌🏽
I love your videos! This recipe is something im going to try out! I recently been diagnosed with severe gerd therefore i need to find better alternatives (favorably vegan) and this makes me feel hopeful because it really made me struggle with my relationship with food!
This is genius! I have eating tofu in different ways for a while, even made like a cheese sauce, but for whatever reason never thought to use it as a pasta sauce/Alfredo style sauce. So fun and simple, can't wait to try.
This video came up in my feed a few days ago (1st time here), and I remembered the title when I had some leftover tofu to eat. I just made this. ¡¡¡ Delish !!! Cheap AND Lazy, too, with great instructions! Thank you so much! Also thanks to the commenters for other suggestions as this recipe is versatile; I will have fun playing around with it.
My brain was skeptical while watching, wondering if the leftovers will be too thick or have chunks …. Omg I can’t believe I never thought to try this for a sauce, and can’t believe this is the first time for you as well! Haha the tofu queen coming up with even more things to do with tofu. 😍 Honestly thank you for this. I’ve been asking for a couple years for how to make a creamy pasta sauce without using cashews or a bunch of oil. And score for using miso paste cuz I dunno what to do with mine!!! Thank you, thank you!! So excited to try this!!
@@evandelegeane7596yeah tbh as I typed that part I did wonder. Also could be in her cook books. I haven’t looked at all the recipes in the books I bought yet as I’m terrible with ebooks lol.
Thank you for the tip about using soft tofu instead of silken. Many recipes I have say only use silken tofu so I never make them. I have to drive a total of 2 hours to get the silken kind. But, my local store carries the soft kind. I may now try some of the recipes that call for silken only and see how they turn out with the soft tofu instead.
just wanted to write it. maybe add some halfed cherry tomatoes to it right before serving it so they dont get cooked. other than that i would put concentrated tomatoe paste into the pan before, let it roast a tad bit, then put the noodle waterto it to dissolve it, put the pasta into it. now i will give worcester a try next time according to your tip :D
I've been vegan for 25 years, and it's never once entered my head to use silken tofu in a savoury sauce facepalm Clearly I'm not the culinary genius that I think I am! PS: Tried the recipe, it's absolutely delicious. Makes incredible mac and cheez, too.
I particularly like that the recipe combines beans (tofu - refined beans, but still) and grain (pasta - refined grain, but still). While I prefer whole food to processed/refined food (tempeh more than tofu, intact whole grain rather than refined grain), the combination in the recipe is better than tofu by itself. Recently I've been making soups based on the miso idea, but including rolled oats (to complement the tofu) and more vegetables - like Tuscan kale, more scallions than in miso soup, asparagus - and lots of mushrooms (shiitakes, oyster, lion's mane, or button).
I always have a peas & corn mix plus edamame in my freezer and I always chuck a cup of each into the pan when I’m salting peppering and nooching ready to serve! Love u Rose❤
Ciao and thank you for your delicious recipe, which i like to share at Facebook, personally i've used Tofu for a vegan bolognese sauce, many greetings from brunswick in Germany and please stay safe 🙏🙃
Have you tried adding the Nakamak (or whatever it is called) sulfuric salt? This gives this a "eggy" taste, you can add fried tofu dices coated with starch and nutritional yeast and salt. Makes a perfect Carbonara style dish.
ANNOUNCEMENT! I'm hosting a VEGAN CAMPING & HIKING trip in the CANADIAN ROCKIES! If you want to come along or get more information, see this link here: trovatrip.com/trip/north-america/canada/canada-with-rose-lee-aug-17-2025
This sounds awesome! It is $2,200 USD though which would be over $3,000 Canadian. It's not typical to cost $3,000 to go hiking & camping for 6 days in Canada, even with food & tours included. Sleeping bags & pillows also not provided. I would question the tour company & their prices if I were you. That 3k is for 1 person as well so the tour company is making an extremely large profit. I think a ton of people could join if the prices were actually appropriate. I would get quotes from different tour companies if I were you. But an amazing experience for those that can go.
I wish I could go...I subscribed so I can see what else you're planning..🙋
Sauté onion, garlic then add to blender with lemon juice, Nutritional yeast, block silken tofu, miso paste, salt, add pasta water for desired consistency.
don’t forget to add miso honey 😂
@ miso was already added 😂
Love your recipe videos. Old lady in Alabama who has been vegan for 20+ years.
haha hello! thank you so much : )
Another old lady in Alabama also vegan 20 + years
You Alabama Lady Vegans inspire me! ♥️♥️♥️♥️♥️
Alabama lady rapidly approaching middle age. Been plant-centered for a little over six months. It's hard in Alabama to get some ingredients, but I hope that will change soon.
Where do y’all buy your food besides Publix? Or any restaurants besides BWW? I’m going there for a family visit but I’ll be in a different spot than I normally go. I went vegan when I moved to Texas but I didn’t think Alabama would be vegan friendly.
This has been my favourite way to make carbonara for the last few years now👌 this base recipe is so versatile. I sometimes use powdered garlic and onion if pressed for time or dont have at home. Sometimes a bit of mustard helps to develop the flavours.
Also this base recipe is easily adaptable to make a sour "cream cheese" for nachos etc.😊
Glad silken tofu is getting more recognition😊
Sounds good. What do you add to this base to make carbonara.
It’s great to make an easy delicious chocolate pudding with too. Add cocoa powder, vanilla extract, and a sweetener. I’ve been using date powder. Blend in a food processor.
You could add some black salt (kala namak) if you want a slightly eggy flavour, too? I've never had carbonara so I'm not sure if you're supposed to be able to taste the eggs, but that will do it!
yes silken tofu and mustard are like the best secret ingredients.
Tofu + miso + nutritional yeast + acid + fat + salt! This combo works for so many recipes. If you use some refined coconut oil and lactic acid it really tastes good. I’ve used it to make a “cream cheese” which goes wonderfully on toast with tomato and balsamic.
Thank you x
ooh could you share that cream cheese recipe?
@@vx1028 Sure! 1 block extra firm tofu (350g), 4 tbsp of neutral oil, 1/2 tsp salt, 1 tsp miso paste, 1tsp yeast flakes, 2 tsp lactic acid. Blend until as smooth as possible.
Great idea I’m wondering why you use refined coconut oil I always stay away from it I don’t like the processing I find natural virgin, coconut oil, much healthier
@@epiphanyiswriting4402 thank you!!
Wait. I can't eat tomatoes because they are nightshades.
But now I can use this recipe to make a vegan white sauce pizza?? 🤔 You're a genius!!
I was also thinking about a white sauce for pizza! Less liquid to make it thicker.
been using a block of soft tofu in place of coconut milk to thicken up a bunch of stuff and it works great!
Equal amounts ? That sounds interesting. I need to up my protein.
@@jbell9179 I usually use a package of soft/silken tofu in lieu of a can.
I usually also add a tiny bit of oil and a decent amount of lemon/lime juice to give it the zing that coconut milk often has... but not 100% necessary!
Vegan for 6 years now and just found your channel! It’s late at night, I’m over 50+, and you made me want to cook and eat right now! ☺
I’ll make this tomorrow…for sure. Thank you!
I came back to comment about the recipe. My daughter and I had it for dinner tonight and it was delicious. The only thing we changed is we made it with high-protein chickpea pasta. I also added a bit of masala, curry powder, and some pumpkin seeds. I pulsed them in the sauce. We also added some well, chopped broccoli that we threw in with the pasta to soften a bit. Anyway, I wanted you to know we loved it.
I make something similar, but I add in chopped spinach and some sage. Yum!
Oh, good idea!
sounds delicious!
Oh…sage would be great.
Add sautéed sage leaves....They're so good when they're crispy. Perfect add in for this recipe 😊
Saw this yesterday and had to try it! Made it for dinner with broccoli and mushrooms added, so goooood😮
No mushrooms Urghh
@jahmallajaima you're crazy, mushrooms are delicious 😂
@ I’m crazy.,? You mean all of you all that eat that horrid thing
Silken tofu is very versatile. I use it as the base for my potato salad instead of mayo. Delicious! Your recipe can be used over steamed veggies as well. One's limit is only one's imagination, really!😋
I’m going to use macaroni as the pasta and make a Mac and cheese situation for Thanksgiving !
Good idea. How did it turn out?
Thanks Rose. I’m definitely going to give this a try. I’ve been plant based for 15+ years and I still haven’t found a creamy sauce recipe that I truly love. I keep trying recipes that use cashews, but there’s always a weird sweetness that I don’t like. I’m a huge tofu lover, so I’m looking forward to trying this.
interesting! I love a cashew based creamy sauce too but tofu also is special. i hope you like it!
That’s interesting for me to hear also. I’ve never thought of cashews making something sweet. Coconut maybe but not cashews. Hopefully since tofu is so plain and can turn into whatever flavour you want, this will be a hit for you.
I can see this one going viral - well done Rose! One of the best kept 'secrets' of the vegan community :)
I use a similar sauce with broccoli & vegan chickn! Tofu is my favorite base for sauces 🖤
I've been eating tofu for 50+ years and LOVE it. I just bought a blender after not having one for about 5 years. I only do easy simple recipes and am excited about trying this one. (First time viewer.)
Thank you for showing me I can use a wide pan to boil spaghetti with far less water. I had been asking Universe to show me away to boil spaghetti without using a huge pot and wasting so much water. I hated throwing out all the water. Now I can cook it in a way that respects Nature and its water element. 🙏
who’s universe ?
I'm not vegan, but if you make it delicious, I'll eat it. 😋 Can't wait to try this.
I totally agree that tofu is misunderstood in the U.S. It has this horrible rep as a disgusting health food, but that's because you primarily see it used as meat substitute, which I personally find unappetizing. Using tofu as tofu is so good, like agedashi tofu (lightly floured and fried, using a broth for dipping), silken tofu sweetened with syrup or honey, using it as a salad topping, using tofu wraps like tortillas or cutting them up like noodles(find it in Asian markets), using or just stirfrying tofu skins (aka bean thread sheets, also find it in Asian markets) - it's all so delicious!
Your hair color is fantastic!
To boil up water, put a lid on the pan. Saves energy an time. Recipe sounds great.
Yep, and you can keep the lid on the pan when the pasta's in. If you're afraid it will spill over, do a bit of oil in the pan so it won't bubble, a drop will do.
tofu has become my FAVORITE go-to in recipes. So glad I found this channel!
I just made this and we love it! It’s the first creamy pasta my kids actually ate! I think it would also be great with tempeh bacon. Thank you for sharing!
Putting the lid on the pot will help the water come to a boil faster. Thanks for the recipe. I'm adding to the menu for the coming week. I'm going to add mushrooms and tofu bacon bits.
Thank you I was looking for a vegan white cream sauce for pasta. So thankful your video popped up up!!!
Yessss I LOVEEE silken tofu protein sauces 😭 especially for like a nice creamy pasta YUM
300 pound biker back, this is surprisingly good and easy! Adding it to my catalog of recipes. Thanks!
My partner is lactose intolerant and I love creamy pasta... So thank you for sharing this healthy alternative.
I'm going to try this. I think mushrooms, sautéed with the onions and garlic would also work.
I will totally try it! I always use tofu as ricotta, and my vegan lasagna has fooled non vegans.
Thanks for this! 😊
300 pound biker again, I put this sauce on spaghetti squash. Works great too. Thanks again!
Thanks for the recipe! I Loooove cream pasta but my stomach doesn't like dairy.. No dairy cream pasta is so good news for me!
Great idea! Will try it asap!!!! Thank you so much!
I had no miso and forgot the lemon. 😅 It was so good though. Tysm for this!
What a creative idea! I never thought I could use tofu as a pasta sauce. For some reason, I thought it would give my Tofu an odd flavour. Thanks for sharing! 💚🤩🙌🏽
you gotta dress it up nicely and it also depends on the tofu!
I love your videos! This recipe is something im going to try out! I recently been diagnosed with severe gerd therefore i need to find better alternatives (favorably vegan) and this makes me feel hopeful because it really made me struggle with my relationship with food!
This is genius! I have eating tofu in different ways for a while, even made like a cheese sauce, but for whatever reason never thought to use it as a pasta sauce/Alfredo style sauce. So fun and simple, can't wait to try.
This video came up in my feed a few days ago (1st time here), and I remembered the title when I had some leftover tofu to eat. I just made this. ¡¡¡ Delish !!! Cheap AND Lazy, too, with great instructions! Thank you so much! Also thanks to the commenters for other suggestions as this recipe is versatile; I will have fun playing around with it.
Looks delicious. I can't wait to try it.
Made this for dinner tonight. So easy and so good! Omnivore husband said it was delicious.
Can’t wait to make this! Happy Thanksgiving
Wow this looks so yummy. I am going to make is tomorrow with mushrooms and red pepper. Thank you great video 😍
My brain was skeptical while watching, wondering if the leftovers will be too thick or have chunks …. Omg I can’t believe I never thought to try this for a sauce, and can’t believe this is the first time for you as well! Haha the tofu queen coming up with even more things to do with tofu. 😍
Honestly thank you for this. I’ve been asking for a couple years for how to make a creamy pasta sauce without using cashews or a bunch of oil. And score for using miso paste cuz I dunno what to do with mine!!!
Thank you, thank you!! So excited to try this!!
I “ think” Rose has been making sauces with tofu for a while.
the possibilities of tofu are ENDLESS!!! Thanks for watching girl
@@evandelegeane7596yeah tbh as I typed that part I did wonder. Also could be in her cook books. I haven’t looked at all the recipes in the books I bought yet as I’m terrible with ebooks lol.
@@VeganLiving247 she’s fun! Silken tofu is a gift to the sauce world! Did you try it yet?
Thank you for the tip about using soft tofu instead of silken. Many recipes I have say only use silken tofu so I never make them. I have to drive a total of 2 hours to get the silken kind. But, my local store carries the soft kind. I may now try some of the recipes that call for silken only and see how they turn out with the soft tofu instead.
I love your vid's. I love your energy. I love the way you eat.
Thanks!
You can make it Italian by adding soft tofu to pesto sauce or tomato sauce….so you get more protein….
Delicious and healthy pasta.
Can't wait to try it! Thank you!
Oh, this one is a keeper! Thank you!!
I'm not a vegan, I'm a 300 pound biker. I'm also a good cook, and I'm going to give this a try.
I'm cutting back on dairy. So I will definitely try your recipe because I love Cheesy Pasta. Thank you for posting
Hi Rose 🌹 I'm so happy u uploaded a video. The pasta sauce looks so delicious and creamy 🤤😋 I gotta make it.
ooo I have to try this one thank you!
Amazing recipe!!!
Definitely making this!
Love this recipe!
I'm not vegan but I am lactose intolerant, so thank you for this! ❤
That looks soooo delicious 😍😍😍
Can’t wait to try this!
Will be trying this tonight
I made the same mea
meal, just I used toffuty sour cream, and had mushrooms saute with the onion😂
What wok do you use? That wok looks great. Thanks for the fantastic sauce recipe, that looks perfect! Comfort food 💕
Never thought of using tofu to make pasta sauce.
it's a game changer :)
@@jonny_mazerati9410 I follow a lot of vegan TH-camrs and haven't come across a video of someone doing this until I saw this one.
CLV? Throw some sundried tomatoes, a splash of vegan Worcestershire sauce and a glob of ketchup into it! Trust.... it'll ROCK
just wanted to write it. maybe add some halfed cherry tomatoes to it right before serving it so they dont get cooked. other than that i would put concentrated tomatoe paste into the pan before, let it roast a tad bit, then put the noodle waterto it to dissolve it, put the pasta into it. now i will give worcester a try next time according to your tip :D
I am definitely going to try this.....I love you energy, it's catching❤❤.
Looking forward to trying this out ❤
Thanks again Rose! Have been missing Fetuccini alfredo for too long. Will be making this recipe asap!!! ❤❤❤
I've been vegan for 25 years, and it's never once entered my head to use silken tofu in a savoury sauce facepalm Clearly I'm not the culinary genius that I think I am! PS: Tried the recipe, it's absolutely delicious. Makes incredible mac and cheez, too.
Just made this delicious!
Thank you.
Ooh I am absolutely trying this!! Oh btw….love love love your hair! 😄😄😄
Day-um! I love this sauce! Very good job!
Chopped hearts of palm would be an amazing add in too! 😋
Ooh, love the haircut! The recipe looks yummy.😋
Looks delicious ❤ Thank you!❤
We just made this. Sooo good
You are making me hungry! Looks delicious!
OMG， I cannot wait to try this recipe!!!! Absolutely love tofu AND miso so this is just PERFECT xx
I am in love ❤️
And the recipe is good too
You’re a smart Cookie…. I will def try it 😊
I’m making this for lunch!
I particularly like that the recipe combines beans (tofu - refined beans, but still) and grain (pasta - refined grain, but still). While I prefer whole food to processed/refined food (tempeh more than tofu, intact whole grain rather than refined grain), the combination in the recipe is better than tofu by itself. Recently I've been making soups based on the miso idea, but including rolled oats (to complement the tofu) and more vegetables - like Tuscan kale, more scallions than in miso soup, asparagus - and lots of mushrooms (shiitakes, oyster, lion's mane, or button).
I always have a peas & corn mix plus edamame in my freezer and I always chuck a cup of each into the pan when I’m salting peppering and nooching ready to serve! Love u Rose❤
Yummy thank you for sharing
Wow looks delicious ❤
Looks so good. Gotta try that.
my queen has spoken
hahaha
Looks excellent
Wooo! Affordable ingredients!
This looks amazing! I gotta make this. 😋😍❤️
you're so pretty :) looking better than ever!
Wow! I like it!😊
Love it !
Thank you so much x
Oh yummy!! 😋🤤
Ciao and thank you for your delicious recipe, which i like to share at Facebook, personally i've used Tofu for a vegan bolognese sauce, many greetings from brunswick in Germany and please stay safe 🙏🙃
I know what I’m cooking lol Thank you!
Have you tried adding the Nakamak (or whatever it is called) sulfuric salt? This gives this a "eggy" taste, you can add fried tofu dices coated with starch and nutritional yeast and salt. Makes a perfect Carbonara style dish.
Kala Namak, also known as black salt.
wow this could be an awesome sauce with mushrooms I have to try this! Or a cream soup would be possible with tofu I love cream soups a lot
mmmmm i LOVE tofu