Tofu Pesto

Tofu Pesto
Staff Writer
www.PlumBistro.com

Even non-vegans will love this tasty tofu recipe, which includes firm silken tofu, Kalamata olives, and garlic. Serve with walnut pesto, asparagus and purple potatoes.

Recipe courtesy of Makini Howell of www.PlumBistro.com and  "Plum: Gratifying Vegan Dishes"

4
Servings
594
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4 Cup roughly chopped garlic cloves
  • 1/4 Cup finely chopped red onion
  • 1/4 Cup roughly chopped kalamta olives
  • 4 Cups firmly packed fresh parsley leaves
  • 1/4 Cup fresh oregano leaves
  • 1 Cup olive oil
  • 1 Tablespoon lime juice
  • 1 Tablespoon red wine vinegar
  • 4 Teaspoons paprika
  • 1 Tablespoon sugar
  • 1 Teaspoon cayenne
  • 1 Teaspoon crushed red pepper flakes
  • Salt, to taste
  • 1 16-ounce package firm silken tofu, cut into 8 pieces 2-inch pieces

Directions

Put the garlic, onion, and olives in the bowl of a
food processor and pulse until finely chopped (it’s important 
to stop before the mixture turns to a smooth puree).

Add
 the parsley and oregano and pulse briefly, 1 to 2 seconds, until the 
herbs are also finely chopped but not pureed. Or, if working by hand,
finely mince the ingredients with a sharp knife and combine
in a small mixing bowl.

Transfer the mixture to a medium 
bowl.

Add the oil, lime juice, vinegar, paprika, sugar, cayenne,
 and red pepper flakes (or more to taste), and stir until the sugar
 dissolves. Season to taste with salt.

Pour 1⁄4 cup of this 
marinade into a shallow, medium baking pan, reserving the rest.




Heat a stovetop or outdoor grill to high heat.




Spray the tofu pieces evenly with cooking spray on both sides.

Grill
them for about 1 to 2 minutes on each side, flipping them with a long 
spatula, until distinct hash marks form.

Transfer them to the baking 
pan, setting them atop the marinade and pouring the reserved marinade
 over.

Cover the pan and refrigerate for 8 to 12 hours (or up to 
overnight for more flavor).




Nutritional Facts

Total Fat
55g
79%
Sugar
3g
3%
Saturated Fat
44g
100%
Cholesterol
12mg
4%
Carbohydrate, by difference
20g
15%
Protein
13g
28%
Vitamin A, RAE
1025µg
100%
Vitamin C, total ascorbic acid
272mg
100%
Vitamin K (phylloquinone)
3338µg
100%
Calcium, Ca
319mg
32%
Choline, total
31mg
7%
Fiber, total dietary
10g
40%
Folate, total
322µg
81%
Iron, Fe
15mg
83%
Magnesium, Mg
125mg
39%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
193mg
28%
Selenium, Se
6µg
11%
Sodium, Na
455mg
30%
Water
212g
8%
Zinc, Zn
4mg
50%

Tofu Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Tofu Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chili peppers as well as sugar and garlic.