Broccoli Alfredo

I do not recall ever making this with chicken. In a list of meals we have made this is listed as “Chicken” and Broccoli Alfredo with the list of ingredients altered with an option of tofu.

Having recently acquired a bag of Soy Curls I revisited this recipe. The result looks as I expect the original recipe might. The next time we planned this meal the local market carried tofu but no Curls.

Once I have all of the ingredients together this can be on the table in about twenty minutes.

What additional photographs would you like to see here when I make this again? Please comment below.

Ingredients

• 4 ounces linguini
• 2 ounces Soy Curls or 8 ounces Extra Firm Tofu
• ~2 Tablespoons Corn Starch
• 2 Tablespoons butter / olive oil
• 10 ounces broccoli florets
• 10 ounce can cream of mushroom soup, condensed
• 4 ounces milk / almond milk
• 4 ounces Parmesan cheese
• Pepper to taste

Procedure

1. Soak Soy Curls in sufficient water to cover for 10 minutes.
   Or drain and dry Tofu between paper towels and press.
2. Separate broccoli florets from the center stem into bite sized pieces.
3. Put linguini in a microwave safe container with 28 ounces of water and microwave uncovered for 13 minutes.
4. Drain the Soy Curls.
   Or cut the Tofu into ~2 cm cubes. Dry the cut surfaces of the tofu to remove as much liquid as practical.
5. Dust the Curls/Tofu with corn starch. This will crisp the outside of the protein.
6. Melt the butter in a large skillet. Sauté the Soy Curls or Tofu until lightly browned.
7. Add the broccoli, cream of mushroom soup, milk, and Parmesan cheese stir until the sauce bubbles.
8. Drain the linguini and add the pasta to the skillet.
9. Season with pepper and serve.