Pesto Tofu with Spinach and Sundried Tomatoes
1 tablespoon basil, chopped
2 teaspoon garlic, minced
1 1/2 tablespoons nutritional yeast
1 tablespoon pine nuts
2 tablespoons plain soymilk
1/4 teaspoon salt
Black pepper, to taste
2 cups firm tofu, frozen, thawed, and cubed
3 cups spinach, chopped
1/4 cup sundried tomatoes, chopped
1/3 cup onion, diced
2 tablespoons olive oil
1. Add the first 7 ingredients (through pepper) in the list into a food processor. Pulse until almost smooth, but don’t worry if there are still a few small bits of pine nuts in it.
2. Add the pesto mixture to a medium bowl with the rest of the ingredients. Once mixed, add to a large sauce pan over medium-high heat. Cook for about 10 minutes, or until the spinach wilts and the tofu begins to get golden brown.
3. Plate and serve! This goes great with pasta and garlic toast.
Source of recipe: I wrote this recipe when I was craving a combo of tofu and basil.
SO HOW'D IT GO?
Great recipe! It was a little bland and I think I may double the pesto next time. I didn't have time to freeze the tofu and it turned out fine. I used "extra firm".
I made this recipe tonight because I was in the mood for tofu and pasta. I am always eating tofu with stirfry and rice, so I wanted something different, and this did the trick. It was very good. It was a bit bland at first, but good, so just for fun I added a splash of lemon juice and that jazzed it right up and made it perfect! Thanks for the recipe. I will make this one again for sure.
;)b