Tofu Spinach Pesto
Elevate your plant-based meals with this vibrant and creamy Tofu Spinach Pesto, a wholesome twist on a classic favorite. This dairy-free pesto features a protein-packed base of extra-firm tofu, blended with fresh spinach, fragrant basil, and toasted pine nuts for a rich, nutty depth. Nutritional yeast adds a subtle cheesiness, while garlic and a splash of zesty lemon juice bring bright, bold flavors. Perfectly smooth and irresistibly versatile, this quick 15-minute recipe is ideal as a pasta sauce, sandwich spread, or veggie dip. Whether you're looking for a vegan pesto option or a healthy, high-protein condiment, this tofu spinach pesto is your answer to delicious, guilt-free indulgence.
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Recipe Information
Ingredients
- 200 grams Extra-firm tofu
- 100 grams Fresh spinach leaves
- 50 grams Fresh basil leaves
- 1 whole Garlic clove
- 30 grams Pine nuts
- 60 milliliters Olive oil
- 15 grams Nutritional yeast
- 15 milliliters Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 30 milliliters Water (optional)
Instructions
Begin by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top (like a skillet) for 10 minutes.
Meanwhile, rinse the spinach and basil leaves thoroughly under cold water and pat them dry with a towel.
Lightly toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring occasionally, until they are golden and fragrant. Set aside to cool.
Peel the garlic clove and roughly chop it for easier blending.
Once the tofu is pressed, crumble it into smaller chunks for easier processing.
In a food processor or high-powered blender, add the spinach, basil, tofu, garlic, toasted pine nuts, olive oil, nutritional yeast, lemon juice, salt, and black pepper.
Blend the mixture until smooth and creamy, scraping down the sides of the processor as needed. If the pesto is too thick, gradually add water 1 tablespoon at a time until the desired consistency is reached.
Taste the pesto and adjust seasonings as needed, adding more salt, pepper, or lemon juice to suit your preference.
Transfer the tofu spinach pesto to an airtight container and refrigerate until ready to use. It can be kept in the fridge for up to 5 days or frozen for longer storage.
Serve the pesto with your favorite cooked pasta, as a spread for sandwiches, or as a dip for veggies.
Nutrition Facts
Calories |
1115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 15.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2488 mg | 108% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 3.0 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1562 mg | 120% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1752 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
