Creamy Basil Pesto with Tofu

Total Time

50 min

Couisine

Category

Comfort Food

Diet

vegangluten-free

Prep Time

20 min

Cook Time

30 min

Rest Time

Dish

Main course

Link

Servings

4

Calories

~350 kcal

Garden Plants

BasilBasil thaiGreen beanBlack pepper

posted by

Deana

A creamy, herb-packed twist on classic pesto, this dish features silken tofu, cashews, and fresh basil blended into a vibrant sauce. Tossed with green beans, cherry tomatoes, and topped with crispy baked tofu nuggets, it's a protein-rich and satisfying farm-to-table favorite.

Crispy Tofu Nuggets:

1. Press tofu if needed and cut into cubes. (Optional: Freeze and thaw tofu first for firmer texture.)
2. Mix olive oil, nutritional yeast, garlic powder, onion powder, paprika, salt, and pepper in a bowl.
3. Toss tofu cubes in mixture until evenly coated.
4. Bake at 425°F / 218°C for 15 minutes, flip, then bake another 15 minutes until crispy.

Creamy Basil Pesto Base:

1. Blend basil leaves, silken tofu, cashews, garlic, oil, salt, almond milk and lemon juice until smooth. Adjust thickness with more almond milk if needed.

Vegetables & Assembly:

1. Steam green beans and season with onion powder, garlic powder, salt, and pepper.
2. Slice cherry tomatoes.
3. Mix pesto with green beans and cherry tomatoes. Top with crispy tofu nuggets and serve warm or chilled.

Notes:

Serve warm as a main course or chilled as a hearty salad. Pairs well with noodles, crusty bread or quinoa.