- 500g green vegetable of your choice
- 1 packet silken tofu
- 2 cloves garlic
- 1 tablespoon chilli sauce
- large handful Thai basil
- 4-5 kaffir lime leaves
- salt and pepper
Ok I’ve gotta be straight up and say that this Tofu Pesto recipe may not be for everyone.
It could appeal to the vegetarians and vegans out there, but I doubt the average male or child in your household will jump with joy if this hits the dinner table.
Still, my philosophy is to share both my good and not-so-great attempts in the kitchen, so here it is…
This week I played with Silken Tofu in a vegan pesto style sauce. I’ve made a Coriander Pesto using Silken Tofu before, and it was brilliant. However I can’t say this attempt was quite as successful, and I think it has a lot to do with the type of tofu you buy.
This particular tofu had quite a strong ‘beany’ flavour even after adding a lot of herbs, garlic and spice to the base. If you are testing a recipe similar to this one, my recommendation is to not lose heart, but try a few brands of tofu until you find a mild flavoured base you like.
You can vary the composition of this recipe by adding any combination of herbs you like and leaving out the chilli if it’s not your thing.
Place the tofu, garlic, chilli sauce and basil into a food processor and blend until smooth.
Add the kaffir lime leaves and blitz again
Season with salt and pepper, and pour over your choice of steamed green vegetable.
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