Basil + Tofu = Pesto! (No, Really!)

Well, sometimes it does. I came across this recipe a number of years ago, back when I was trying to like tofu. Like really trying to like tofu. I’ve since come to the conclusion that I don’t really like tofu all that much unless it tastes like something else and is creamy. So, I’m pretty much limited to soups and sauces for my tofu ingestion — and that’s okay with me.

Anyway, here’s a recipe for a tofu pesto that I have passed on to many people (who’ve all said they like it) and that I still make a number of times per winter. Last night was the first 2005 appearance!

Tofu Pesto with Penne:
2 cups fresh basil leaves
1 cup tofu, firm
1/3 cup grated, fresh parmesan cheese
2 tbsp olive oil
1 handful of toasted pine nuts or walnuts
2 tbsp fresh lemon juice
1/2 tsp freshly ground black pepper
1/4 tsp salt
2 cloves garlic; minced
1 tsp olive oil
1 pckg white button or cremini mushrooms, sliced
1 shallot, minced
2 tbsp red wine or Port wine (I don’t really measure this — it’s just a guess at how much I pou into the pan!)
4 cups penne, farfalle, rigatoni or other pasta; cooked and drained

Combine the first nine ingredients in a food processor or blender, and process until smooth. Taste. Adjust seasonings if needed. This is usually where I will add more parmesan cheese and perhaps a few red pepper flakes. I add more parmesan because it’s tofu and healthy — so, I can add more cheese. Ha! Set over low heat in a pan until just warm. Do not overheat. Just warm it up. Then, turn off the heat and set a lid on it and let it stay warm.

Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and shallots, and sauté until the mushrooms have given off liquid and start to turn a bit golden.

Add the wine and cook further, until all liquid has soaked into the mushrooms. Combine pasta and warm pesto — add mushrooms, then toss it all together.

Then drink some red wine and eat. It’s very, very good and it’s tofu! And, sure, regular-style pesto is quite tasty, there’s no denying that, but this is good for you! So, be nice to your heart and have this kind of pesto every so often.

A note on bread:
Normally, we have some Grand Central sourdough on hand for pasta dinners. Last night, not so much. The only bread we had was 7-grain hamburger buns from Trader Joe’s. So here’s what I did (don’t laugh).

I shrugged and cut two of the buns into big strips and tossed them with olive oil, grated parmesan cheese, kosher salt, minced garlic and some dried oregano. I turned the strips out onto a baking sheet and put them into a 350 degree oven for about 10 minutes until they were golden and toasty. I tell you, they weren’t half bad!