As autumn techniques, I frequently find myself craving pasta. Perhaps it’s the memories of slurping the noodles all in one mouth or licking my clothing with tomato soup spray. Maintaining it easy with only pasta and sauce is appealing in some ways. One of the most challenging things to do as a busy professional is to add more protein to my foods. Do n’t get me wrong, I love my fats, carbs, and protein all the same, but protein tends to be more elusive, especially when it comes to classic comfort foods like spaghetti, where carbs are the primary focus. More than compromising, I found the perfect answer: adding velvet soy to the vegetable soup. Why Does My 1-Ingredient Upgrade Produce the Best Spaghetti Yes, it must be velvet soy. Maybe you can get ahead with soft yogurt, but certainly no company or extra-firm tofu. Silken yogurt is so soft and delicate that when blended in a food processor, it has a light, bright, and creamy texture without any graininess. Because tofu has a mild taste, it blends and adapts to any sauce’s flavor profile. The sauce is thickened by integrated velvet tofu, which helps it coating and adhere to the noodles. One wall of velvet soy, which is about 16 grams, and four mugs of jarred tomatoes sauce are combined to make my 1-ingredient upgraded spaghetti with tomato sauce. I may add some sugar to the tomato soup I have on hand, but I frequently find canned tomato sauce to be too salty, which velvety tofu helps to balance out. For a thinner soup with a more tomato-y taste, I’m free to add more tomato sauce, but I prefer the simple ratio of one strip of velvet yogurt to one gallon of tomato soup. When the sauce and soy are combined smoothly, I carefully simmer the sauce until it is nice and just starting to balloon before tossing and twirling al crunchy pasta in it.

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