Silken tofu blends smooth with olive oil and water, then works into aerated flour in the food processor; a one-minute knead and a short rest yield a supple egg-free pasta dough.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Blend tofu, olive oil, water, and salt in blender under smooth.
In food processor, pulse flour for few seconds to aerate it. Add tofu mixture and process 30 seconds . Squeeze dough into ball. Remove dough to lightly floured work surface and knead for 1 minute , or until smooth. Wrap in plastic wrap and let sit at least 15 minutes .
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
