Tofu Pesto

Tofu Pesto

Serves 12

This tofu-based, miso- and basil-flavored pesto is perfect to toss with hot pasta or whole grains. Or spread it on slices of whole wheat bread or crackers and serve alongside a tossed salad, too.

  • 1 pound tofu
  • 2 tablespoons sunflower seeds or pine nuts
  • 2 cups fresh basil leaves, chopped
  • 1/4 cup extra-virgin olive oil
  • 4 teaspoons mellow barley miso
  • 2 cloves garlic, minced
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Bring water to a boil in a sauce pan. Add tofu and simmer 20 minutes; drain well. Roast seeds in a heavy pan over medium heat, stirring occasionally, until they just begin to brown, about 5 minutes. Combine basil, oil, miso and garlic in a food processor; process until a paste is formed. Add tofu and seeds; process again until smooth. Chill at least 30 minutes before serving to allow flavors to meld.

Nutritional Info: 
Per Serving:Serving size: about 2 tablespoons, 90 calories (70 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 40mg sodium, 1g carbohydrate (1g dietary fiber, 0g sugar), 5g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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