Tofu Pesto Recipe
Creamy high-protein tofu pesto made with basil, miso, and nutritional yeast. Nut-free, dairy-free, and perfect for pasta, bowls, and meal prep.
Servings: 4 servings
Calories: 96kcal
Equipment
- 1 Blender or food processor
Ingredients
- 14 ounces extra-firm tofu lightly blotted
- 1 ½ tablespoons white miso or mellow miso
- 3 tablespoons lemon juice or to taste
- 1 large garlic clove or to taste
- 8 tablespoons cold water or as needed
- 3 cups fresh basil or basil and parsley (packed cups)
- 3 tablespoons nutritional yeast
- Dash of black pepper
- 1 ½ teaspoons olive oil optional for rounder mouthfeel
Instructions
- Blend tofu, miso, lemon, garlic, and 4 tablespoon water first until smooth. Add more water, one tablespoon at a time, as needed.
- Add herbs: Add basil, parsley (if using), and nutritional yeast. Blend on high, adding more water gradually until it is thick, but glossy and spoonable (Greek-yogurt consistency, not hummus).
- For serving: Place the desired amount of pesto in a saucepan. Add pasta cooking water and heat over low-heat until warmed through. Toss with cooked pasta. For a thinner, but still creamy consistency, add plant-based creamer, coconut milk, cashew cream, or oat milk to thin.
Notes
Lemon juice: Use 2 ½ to 3 tablespoons depending on taste.
Pesto consistency: If your pesto is too thick, add liquid a little at a time (water, broth, plant milk, coconut milk, cashew cream, or pasta water) and cook over very low heat until it reaches your desired consistency.
Heating the pesto: For stovetop, use very low heat. This pesto reheats best in the microwave in short bursts, stirring in between. Add a splash of water, broth, or plant milk if needed to keep it creamy.
Nutrition
Calories: 96kcal | Carbohydrates: 7g | Protein: 12g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 290mg | Potassium: 346mg | Fiber: 2g | Sugar: 2g | Vitamin A: 956IU | Vitamin C: 8mg | Calcium: 68mg | Iron: 2mg
