Tofu Pesto Sauce: A Vegan, High-Protein Twist on Classic Pesto
A creamy, high-protein twist on classic pesto — made with tofu, basil, and nutritional yeast. Dairy-free, delicious, and ready in minutes.
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.
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