TWO batches of Happy Herbivore’s Instant Vegan Alfredo Sauce (just the sauce, not the pasta!) (You can use AP flour- I did)
1.5 Tablespoons blackening spice
1 block extra firm tofu, drained, pressed and sliced
4-5 Servings of fettuccine
2 cloves garlic, minced
3/4 cup grape tomatoes, sliced in half
Nutmeg, to taste
Sea salt, to taste
Pepper, to taste
Chopped parsley, if desired

Alfredo:
12 ounces silken tofu
1 cup non-dairy milk
¼ tsp nutmeg
⅛ tsp garlic powder
⅛ tsp onion powder
½ cup nutritional yeast
2 tbsp whole wheat pastry flour