Creamy, flavorful, and packed with plant-based protein, this tofu pesto recipe is the perfect addition to your weeknight meal lineup. Whether you toss it with pasta for a super delicious tofu pesto pasta, spread it on sandwiches, or use it as a dip, it’s a game-changer for anyone looking for new ways to use tofu!
I’ve always loved pesto and I’m a fan of tofu, but I’d never thought to combine the two – and wow, was I missing out. You can’t even taste the tofu, but it gives the pesto an incredibly creamy texture that works perfectly. It adds volume, protein, and makes the whole dish feel more satisfying. Total win!
Ingredients, Equipment and Substitutions!
Firm Tofu: It adds creaminess and protein. Silken tofu works as a substitution but it will make it more liquid.
Fresh Basil: The key ingredient in pesto, provides a fresh, aromatic flavor.
Pine Nuts: The nut traditional used pesto, adds richness and a buttery flavor. They have a very distinct taste that gives the pesto its signature flavour, but if you don’t have any, you can use cashwws, almonds or walnuts
Nutritional Yeast: Adds a cheesy, umami flavor; You can use vegan parmesan (or regular parmesan if not vegan), or a touch of miso paste (for umami).
Garlic: Adds pungency and depth to the pesto. If you like things to be garlicky, you can add more. Traditionally, only 1 of half a clove is used. You can also omit it.
Extra Virgin Olive Oil: Provides richness and smooth blending. I wouldn’t recommend using any other oil as olive oil has the best taste for pesto, but other neutral oils can work too.
Equipment
You’ll need a high-speed blender or food processor to make the pesto, a kitchen scale for accurate measurements and measuring spoons!
How to Make Tofu Pesto Sauce (Step-by-Step Instructions)
Blend Nuts and Garlic
In a high-speed blender or food processor, add the pine nuts, garlic, and a pinch of salt. Blend until the mixture is roughly ground. This helps break down the pine nuts before adding other ingredients.
Add Basil
Add the fresh basil to the blender. Pulse a few times, scraping down the sides in between, until the basil is broken down.
Add Tofu and Nutritional Yeast
Add the firm tofu and nutritional yeast to the mixture. Blend until the ingredients are well combined.
Add Olive Oil
Scrape down the sides as needed to ensure everything is fully incorporated. Slowly pour in the olive oil and blend until the pesto forms a thick, creamy paste.
To Serve with Pasta
Cook your pasta according to the package instructions. Before draining, reserve 1 cup of the pasta cooking water.
Mix Pesto and Pasta
For each serving, use a few tablespoons of pesto. Add 1-2 tablespoons of reserved pasta water to the pesto and stir to loosen it into a sauce. Add the cooked pasta and toss until evenly coated.
Storage and Reheating Instructions
Refrigeration: Store the pesto in an airtight container in the fridge for up to 5 days.
Freezing: Freeze in small containers or ice cube trays for easy use later. Lasts up to 3 months.
Reheating: No need to reheat, if having it with pasta simply mix it with pasta water. Otherwise use it served at room temperature.
Other Serving Suggestions (Beyond Pasta)
Tofu Pesto Sandwich: Spread it on toasted bread with roasted veggies.
Pesto Buddha Bowl: Drizzle over quinoa, roasted chickpeas, and steamed greens.
Grilled Veggie Wraps: Use as a zesty sauce inside a wrap with grilled vegetables.
Pesto Pizza: Use as together as of tomato sauce for the base
Dip: Serve as a dip for raw veggies, chips, or pita.
Expert Tips
Use Fresh Basil: The fresher the basil, the more vibrant your tofu pesto sauce will taste.
Don’t Overblend: Blend just until smooth to avoid overheating the basil, which can alter the flavor
Why You’ll Love This Recipe
This tofu pesto is not only delicious but also:
Vegan and Dairy-Free: Ideal for those avoiding animal products.
Higher in Protein: Thanks to tofu and nuts, it’s more rich in protein compared to traditional pesto.
Versatile: Perfect for pasta, sandwiches, bowls, and more.
Easy to Make: Comes together in just 10 minutes with simple ingredients.
Frequently Asked Questions
Can I make it without oil?
Yes you can, you can omit it or use a bit vegetable broth. But I personally don’t recommend it.
Is tofu pesto sauce gluten-free?
Yes! This recipe is naturally gluten-free. Just pair it with gluten-free pasta if needed.
What tofu is best for pesto?
Firm or extra-firm tofu works best. You can use silken tofu if you want a a thinner, silkier consistency.
How much sauce does this make?
Roughly 1/3 cup or 5 tbps, enough for 2-3 servings of tofu pesto pasta.
Tofu Pesto Sauce: A Vegan, High-Protein Twist on Classic Pesto
Equipment
Ingredients
- 80 g firm tofu
- 50 g fresh basil
- 30 g pine nuts
- half a garlic clove
- 3 tbsp nutritional yeast
- 2 tbsp olive oil
- salt to taste
Instructions
Blend Pine Nuts and Garlic
- In a high-speed blender or food processor, add the pine nuts, garlic, and a pinch of salt. Blend until the mixture is roughly ground. This helps break down the pine nuts before adding other ingredients.
Add Basil
- Add the fresh basil to the blender. Pulse a few times, scraping down the sides in between, until the basil is broken down.
Add Tofu and Nutritional Yeast
- Add the firm tofu torn into smaller chunks and nutritional yeast to the mixture. Blend until the ingredients are well combined.
Add Olive Oil
- Scrape down the sides as needed to ensure everything is fully incorporated. Slowly pour in the olive oil and blend until the pesto forms a thick, creamy paste.
To Serve with Pasta
- Cook your pasta according to the package instructions. Before draining, reserve 1 cup of the pasta cooking water (we don't need all of it, but just in case!)
Mix Pesto and Pasta
- For each serving, use 1-2 tablespoons of pesto. Add 1-2 tablespoons of reserved pasta water to the pesto and stir to loosen it into a sauce. Add the cooked pasta and toss until evenly coated.
MORE TOFU RECIPES
Upside Down Caramelized Leek Tart – With Tofu And Sun-dried Tomatoes
Steamed Rice Paper Rolls – Mushroom Tofu Filling
This tofu pesto recipe is an absolute game-changer! The creamy texture from tofu and the rich flavor of basil and pine nuts blend so perfectly — I never thought tofu could work this well in pesto. As someone managing a busy routine, quick and healthy meals like this are a lifesaver.