Creamy Vegan Tomato Saffron Sauce Recipe
I was just trying to come up with something a little different to eat that would also incorporate tofu.
The result is a tomato and saffron sauce that's thick, rich and creamy.
I didn't start out with the idea of tomato as a part of it, but I'm glad that's where it ended up.
1 package silken tofu
1 plum tomato
3 cloves garlic
1 jalapeno, chunked
1/4 cup dry white wine
1/4 cup almond milk
2 tbls olive oil
1 tsp saffron threads
2 1/2 tsps salt
1/2 tsp black pepper
Buzz all in the food processor.
Add the mixture to a sauce pan and simmer on low for 10 minutes.
Return the mix to the food processor and puree again until silky smooth.