Spinach Pesto with Tofu

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 288.0

Total Fat: 24.6 g
Cholesterol: 0.0 mg
Sodium: 59.7 mg
Total Carbs: 9.5 g
Dietary Fiber: 3.6 g
Protein: 12.3 g

View full nutritional breakdown of Spinach Pesto with Tofu calories by ingredient

Introduction

Delicious Vegan Pesto - Low Cal/Fat, too! Delicious Vegan Pesto - Low Cal/Fat, too!

Minutes to Prepare: 15

Minutes to Cook: 10

Number of Servings: 6

Ingredients

1 bunch Spinach

4-8 fresh tomatoes

4-6 cloves garlic

3/4 c. olive oil

3/4 c. pine nuts (sub: walnuts)

1 block firm tofu (about 8 oz)

5-6 leaves fresh basil or 1 tbsp dried

salt and pepper to taste

3/4 c. whole grain pasta per person

optional: add any other vegetables chopped and lightly steamed or sauteed

optional: parmesian cheese to garnish

[These ingredients not accounted for in recipe calculations - please add your favorite pasta and any cheese to your nutrition tracker!]

Directions

Blend in food processor tofu, pine nuts, garlic, olive oil and fresh basil until smooth. Put in large mixing bowl. Separately food process spinach until just chopped and add to blended tofu. Add salt and pepper to taste. This mix can be used as a dip, refridgerated or frozen until needed. Overnight refridgeration helps to consolidate flavor.

Before serving cook appropriate amount of pasta per person, drain and set aside. In wok or skillet, gently warm chopped tomatoes (1 or more per person) and any other vegetables you like, then add pasta and 1/2 cup spinach-tofu pesto per person. Serve immediately.

Makes 6 1/2-cup servings.
Because this recipe uses tofu instead of cheese, it is higher in protein and lower in fat, so the serving size is higher than with other pestos. It is still quite rich and delicious, though, so adjust the proportions for your taste.

Number of Servings: 6

Recipe submitted by SparkPeople user THE-B-HIVE.