Creamy Tofu Pesto - 2g carbs, 0g fiber

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Creamy Tofu Pesto - 2g carbs, 0g fiber

 

12 ounces firm silken tofu

1/4 cup pine nuts

2 cups fresh basil and arugula, roughly chopped

2 large cloves garlic, minced

1 1/2 tablespoons umeboshi vinegar

2 tablespoons organic extra virgin olive oil

 

 

 

 

Bring water to a boil in a medium pot with a steamer basket. Steam tofu for 10

minutes; remove from heat and let cool. Toast pine nuts in a heavy pan over

medium heat for about 3 minutes until they just turn golden brown; set aside and

let cool. Chop basil and arugula and combine with tofu, pine nuts, garlic and

umeboshi vinegar in a food processor until a paste is formed. While food

processor is running, slowly add oil and mix well. Serve over warm jasmine rice.

 

Serves 4

Source: Whole Foods Market

Formatted by Chupa Babi: 03.24.08

 

Nutrition Info

Per Serving (80g-wt.): 140 calories (110 from fat), 12g total fat, 1.5g

saturated fat, 1g dietary fiber, 7g protein, 2g carbohydrate, 0mg cholesterol,

10mg sodium

 

This subtle fusing of Asian tofu and umeboshi vinegar with the pine nuts and

basil of a classic Italian pesto results in a piquant and creamy sauce ideal for

light summer dining. Serve over warm jasmine rice for a meal or simply enjoy as

a dip.

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