Pesto Tofu Recipe

I’d been craving tofu for a few days, so I bought a pack while at the store. Once I got home I couldn’t decide what to make with it: Should I go with tofu feta, tofu fish-sticks, or something new? Then I looked in the fridge and found some fresh basil I needed to use up, so I decided to experiment with a new recipe.

And from this combo of tofu and basil comes, pesto tofu with spinach and sundried tomaotes! It was super yummy, especially for a thrown together dish like this. Thankfully I wrote down the ingredients and such. Here’s the recipe:

Pesto Tofu with Spinach and Sundried Tomatoes

Serves 4

Ingredients:

1 TBSP chopped basil

2 TSPs minced garlic

1 1/2 TBSPs nutritional yeast

1 TBSP pine nuts

2 TBSPs plain soymilk

1/4 TSP salt

Black pepper, to taste

2 cups of frozen then thawed cubed firm tofu

3 cups chopped spinach

1/4 cup chopped sundried tomatoes

1/3 cup diced onions

2 TBSPs olive oil

Directions:

Throw the first 7 ingredients 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.

Mix the pesto in a medium bowl with the rest of the ingredients. Once mixed put into a large sauce pan and put over medium-high heat. Cook for about 10 minutes until the spinach wilts and the tofu begins to get golden brown. Then plate and serve! This goes great with pasta and garlic toast.

 

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