Recipe of the Week: Seafood Linguine in Tomato-Caper Cream Sauce

In my online cooking class, we spend some time experimenting with tofu. One of the most popular of my tofu-based recipes is Fettuccine Tofredo, which uses tofu as a replacement for cream in the sauce. Students are so enamored with the recipe they often ask for more tofu-based cream sauce recipes.

So, by request, here's a recipe for tomato cream sauce that's tofu-based. If you've never tinkered with tofu before, don't be intimidated! If you have questions--and students in my online class usually do--feel free to ask. I'm happy to help!

If you're wondering what to do with the other half of that package of tofu, wait until next week to prepare this recipe. I'll publish a recipe for Garlic-Walnut Sauce that also calls for 6 ounces of silken tofu next Thursday.

If you can't wait, check out these Web sites for more info on what to do with tofu. These are my two favorite brands of tofu, so if you're looking for tofu for the first time, I suggest checking out their sites so you know what you're looking for:

Mori-Nu
http://www.morinu.com/tips/tofu_tips.html

House
http://www.house-foods.com/Tofu/recipes.aspx#cooking_tips


Now...Let's get cookin'!


Seafood Linguine in Tomato-Caper Cream Sauce

This elegant recipe uses silken tofu as its base. For a more classic flavor, substitute a heart-healthy margarine or butter for the olive oil.

Ingredients:

1 pound linguine
1 tablespoon olive oil
2 teaspoons bottled minced garlic
1 tablespoon capers
1 (15-ounce) can diced tomatoes, undrained
6 ounces (about ½ package) silken tofu (preferably Mori-Nu or House brand)
½ cup fat-free milk
2 dashes ground cayenne
1/8 teaspoon fresh-ground peppercorn
1 pound fully cooked, shelled and deveined small shrimp

Directions:

Prepare linguine according to manufacturer’s directions. Drain and set aside.

Meanwhile, heat oil in large pan over medium-high heat. Add garlic and capers and cook until fragrant, about 2 minutes. Add tomatoes and stir well. Reduce heat to low.

Puree tofu and milk until very smooth. Add pureed tofu, cayenne, and pepper to tomato mixture and stir well. Add cooked linguine and shrimp, combine, and cook until shrimp is just heated through.