Christie and Brent got me a TofuXpress for my birthday and it has changed my life! There are some recipes included in the box and I was immediately intrigued by the Pesto Tofu. This is a great healthy and raw recipe!
1 block firm tofu, pressed in the TofuXpress for at least one hour (I pressed mine overnight)
1/4 cup pesto
The original recipe called for 3 tbsp olive oil and 1/2 tsp salt, but the tofu was freshly made and I felt it was oily and salty enough as is, so I didn’t add it. It may have helped to make the pesto less clumpy, but I liked the clumps!
I picked some basil from the garden and made my pesto.
Then I cubed my tofu and mixed it with some of the pesto. I tried waiting an hour for the tofu to marinate in the fridge, but I couldn’t wait. So, after 15 minutes, I devoured it with some sliced heirloom tomatoes from the garden, which made it this great sort of vegan caprese dish.
I sprinkled some salt and freshly ground pepper on the tomatoes. A nice drizzle of balsamic vinegar would also be a nice touch!
Yum yum yum! Healthy, raw, delicious, nutritious. I enjoyed this dish a ton! –Melissa