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.