Tofu Pesto

recipe image

Tofu Pesto

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 and  « Plum: Gratifying Vegan Dishes »

  • 1/4 cup roughly chopped garlic cloves
  • 1/4 cup finely chopped red onion
  • 1/4 cup roughly chopped kalamta olives
  • 4 cup 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 teaspoon 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
  1. 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).
  2. 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.
  3. Transfer the mixture to a medium 
  4. 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.
  5. Pour 1⁄4 cup of this 
marinade into a shallow, medium baking pan, reserving the rest.

  6. Heat a stovetop or outdoor grill to high heat.

  7. Spray the tofu pieces evenly with cooking spray on both sides.
  8. Grill
them for about 1 to 2 minutes on each side, flipping them with a long 
spatula, until distinct hash marks form.
  9. Transfer them to the baking 
pan, setting them atop the marinade and pouring the reserved marinade
  10. Cover the pan and refrigerate for 8 to 12 hours (or up to 
overnight for more flavor).

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