Run Plant Based

Formerly The Raw Project - Running on a Healthy Vegan Diet

Creamy Tofu Pesto

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Happy Halloween! I’m writing this post in between many trips to the front door handing out candy and checking out some really cute costumes … like a fairy/butterfly on inline skates. Yesterday I was so busy catching up on house work, mowing the lawn so kids could find our house, relaxing, and playing with dogs that I didn’t get a chance to carve our pumpkin. So my hubby did an awesome job of it today.

Isn’t it cute? And aren’t I a lucky girl for having such a creative hubby? :-)

And Miko has been having a blast greeting all the trick-or-treaters practically running out the door to slurp their faces.

When he’s not itching himself on the side of the house. :-P

I kept dinner simple and quick using a little spaghetti squash and basil leaves from the garden. I was craving something creamy and experimented with a tofu pesto recipe that was a success.

Creamy Tofu Pesto

  • 1 cup pressed tofu chunks
  • 1 cup packed fresh basil leaves
  • 2 cloves of garlic
  • 3 tbsp. olive oil
  • 1/2 tsp. salt
  • 1/4 – 1/2 cup of water, as needed

Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Enjoy! Makes 2 to 4 servings. Serve with pastas, salads, squashes, spiral sliced zucchini.

 

The sauce looks like a green ricotta cheese and the creamy, but firm and rich texture is a lot like it too.

I steamed the spaghetti squash halves cut side down in a plate of water in the microwave for 10 minutes, then stuffed them with the sauce.

And baked in the oven at 350 degrees for 10 minutes to crisp the edges and heat up the sauce.

It made a gorgeous dinner.

Until I mushed and mixed the sauce into the squash. Then it was a rich, creamy, and tasty mess of spaghetti squash noodles.

The creamy texture and kicky basil and garlic flavors coated the squash wonderfully for a hearty and satisfying dinner that was fun to eat. But left a little room to sample some Laffy Taffy and Sweedish Fish.:-)

Comments

  1. your pesto squash bake looks awesome. easy but delish and rich and wonderful, I can tell by those pics!

    and miko and the dogs…nothing like tons of kids, chaos, doorbells, and strangers to make for a “calm” evening with small dogs. kidding :) My small dogs used to go NUTS over things like halloween. lol

    • Thanks on the squash. Miko was actually pretty good with the door and not barking, he just wanted to greet all the visitors. Leela on the other hand… :-)

  3. Sounds awesome! I always use cashews for recipes like that and don’t even consider something else like tofu. Now I will. I often sit with tofu in my fridge and wonder what I should do with it that is more interesting than roasted or stir fried.

    Glad you enjoyed Halloween! We didn’t get any trick or treaters in my area

    • I just began experimenting with throwing tofu in a blender for creamy sauces and it’s wonderful, it has a creamier, lighter, whipped texture compared to cashews.

  4. your hubs did so well on the pumpkin! we ended up not carving one. also love the tofu pesto. i think i will have to give this a try for sure :)