Low-Calorie Tofu Alfredo Sauce

Today, I decided to make something healthy yet satisfying for dinner. Since I haven't been shopping in a while, I had to try to make something using the bare ingredients I had on hand, so I experimented and made tofu alfredo sauce...which came out rather...odd. I'm going to post the recipe I made with suggestions for improvement in parentheses. This is what happens when you try to make alfredo without cheese. :/

Ingredients:
- 1 package of Soft Silken Tofu (no problems there)
- 1 cup of vegetable broth. (I used garden vegetable broth which gave the sauce a orangey hue and I would recommend using plain old veggie broth here. Also, I would probably only use 3/4 cup since the sauce was a little thin)
- 3 tablespoons "I Can't Believe It's Not Butter - Light" (again, no problems)
- 1/5 cup garlic powder (No! No! No! - I only used it because I had no Parmesan cheese. Next time, I'd definitely fry up some cloves and wait until I had Parmesan to make this).
- 2 wedges of Laughing Cow Light Swiss cheese

- 1 box of Rigatoni pasta (or whatever kind you enjoy)
- 1 box of frozen broccoli florets



Directions:
1) Cook the pasta and defrost the broccoli.
2) While both are cooking, combine all the other ingredients in a blender and mix well, until a creamy sauce is formed.



3) Transfer the sauce into a medium sized pot and heat to pour over pasta and broccoli.



It was edible at first but I did not want to finish it. This is a recipe I definitely have to play around with a bit more. Once I have my Parmesan, I will try again. After all, it would be amazing to find an alternative to the fatty original Alfredo sauce. To be continued!