Creamy Tofu Pesto
If I've learned one thing while teaching people plant-based cooking skills, it is this: people are terrified of cooking tofu.
There is a little learning curve to preparing tofu well (like most things), but it is easy to get the hang of. If you are skeptical, then start with this recipe: Creamy Tofu Pesto. It employs one of my plant-based cooking rules of thumb: when you aren't sure what to do with it, throw it in a blender.
Tofu lends an incredible thickness and creaminess to sauces (and smoothies), and there are no special culinary skills required aside from a working knowledge of blender operation. Serve over whole grain pasta or spiralized zucchini noodles for an extra light and fresh summer supper.
Creamy Tofu Pesto
Author: Kayli Dice
Recipe type: Entree
Prep time:
Total time:
Serves: 4 servings
Tofu lends an incredible thickness and creaminess to this Creamy Tofu Pesto sauce. Serve over whole grain pasta or spiralized zucchini noodles for an extra light and fresh summer supper.
Ingredients
- 1 block firm tofu, drained
- 2 cups herbs (I used basil and oregano)
- ½ cup nutritional yeast
- Juice from 1 lemon
- Salt and pepper
Instructions
- Combine all ingredients in a food processor and blend until smooth.
- Toss with hot, cooked pasta or spiraled zucchini noodles.
- For extra crunch, top with toasted nuts or seeds.