I find it hard to believe that I have never tried vegan pesto before. I actually LOVE it! I have never been a big pesto fan before but OMG, this is to die for.
In case you haven’t noticed, I’m not one to add a lot of commentary to my recipe posts. I just want to share the relevant information for the recipe.
I’m also not one for staging the pictures of my food. I can tell you that the pictures that I take never look as good as the food tastes and this is no exception.
Another recipe adaptation
The recipe for today came from the Everyday Plant-Based recipe book that I modified again for our use. We don’t eat dairy so I made a vegan pesto that will become a staple in my cooking from now on. I’ll share both recipes here.
I use brown rice pasta because I prefer to stay as gluten free as I can. I don’t think I have a high level of sensitivity to gluten but I feel better when it isn’t in my diet. I also choose foods that have no added sugars.
The marinara sauce I use is very basic. It has only the ingredients one would want in a pasta sauce.
Spaghetti with Tofu Squares
- 1 pkg extra firm tofu it calls for 14 oz. but I used 1 lb. and I drained and squeezed it almost dry between paper towels
- 1/4-1/2 cup prepared pesto I just used the whole amount from the recipe
- 8 oz uncooked spaghetti I used gluten free brown rice penne pasta
- 24 oz jar marinara sauce
- 1/4 cup toasted pine nuts I didn't add these because the pesto had plenty
- Preheat oven to 350 degrees Fahrenheit
- Prepare shallow baking pan to prevent sticking
- Cut tofu into 1 inch cubes and combined with pesto in a bowl until coated
- Arrange coated tofu in baking dish and bake 15 minute (i baked it longer to make it extra crispy
- Cook pasta until al dente; drain and return to pan
- Add marinara sauce to pasta and stir to coat; heat over medium heat until hot
- I stirred the tofu into the sauce and pasta but you can serve with tofu on top
- Top with pine nuts if you use them and some vegan parmesan cheese. Both are optional
Here is the vegan pesto. It was really easy to make. I used a small food processor and dried basil instead of fresh because it’s all I had in the house. This will be a staple in my house from now on.
- 1 food processor
- 2 cups fresh basil tightly packed I used 2/3 cups dried basil
- 3 tbsp pine nuts
- 2 large cloves peeled garlic
- 4 tbsp nutritional yeast
- 1/4 tsp sea salt
- 3 tbsp olive oil
- 2-3 tbsp water use more if thinning is needed
- put all ingredients except oil and water in food processor and process unless a loose paste is formed
- drizzle in olive oil
- scrape sides as needed
- add water a little at a time until desired consistency is reached
This just proves that you can live a vegan, gluten free life and not suffer. The food we eat is delicious, satisfying and really good for you.
Try this and let me know what you think.
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