Tofu Pesto

Staff Writer
Tofu Pesto
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
643
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).




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.

Nutritional Facts

Total Fat
61g
93%
Sugar
5g
N/A
Saturated Fat
9g
44%
Protein
13g
26%
Carbs
19g
6%
Vitamin A
335µg
37%
Vitamin B6
0.4mg
19.4%
Vitamin C
86mg
100%
Vitamin E
10mg
52%
Vitamin K
1059µg
100%
Calcium
439mg
44%
Fiber
7g
29%
Folate (food)
132µg
N/A
Folate equivalent (total)
132µg
33%
Iron
9mg
50%
Magnesium
98mg
24%
Monounsaturated
42g
N/A
Niacin (B3)
2mg
8%
Phosphorus
208mg
30%
Polyunsaturated
8g
N/A
Potassium
702mg
20%
Riboflavin (B2)
0.2mg
12.5%
Sodium
636mg
26%
Sugars, added
3g
N/A
Thiamin (B1)
0.2mg
10.9%
Zinc
2mg
13%

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