When I started to stop eating meat and fish I discovered tofu (I had never heard of it before). I tasted it and I didn’t think it was good. Between us: it’s pretty bland when it’s natural, don’t you think ?
However, tofu is an interesting ingredient (as long as it is ORGANIC). It is rich in protein and it can be prepared in different ways.
So let me tell you, I hate not to like it !
How to enjoy tofu ?
It was from there that I came up with the idea of transforming it into something that tastes good while enjoying its nutritional benefits.
The first idea that came to me was to blend it into a sauce. And while going to the store to buy it I realized that there were several kinds (the brands also understood that it hasn’t much taste and that it was better to find a solution to better sell the product !)
There’s good and bad in what you find on the store. The advantage of organic tofu is that it is quite “clean”. However, as soon as you venture into the prepared versions, you should be wary of additives, flavours, colours and other ingredients that do not grow on trees. It’s nice to get inspired by their ideas but it’s better to buy the natural version and prepare them yourself with good quality fresh ingredients.
So I took my inspiration from the basil version and told myself that in the end, we could make a kind of creamy sauce a bit like a pesto, but based on tofu. And finally it’s easy to do, it masks the bland taste of tofu and it’s super interesting institutionally speaking! Youpiii I finally found a way to love this !
For this creamy sauce I added a little pepper to spice up the flavors and also a little almond powder for texture. This sauce goes well with capers, I added some on top as decoration. Afterwards I realized that aesthetically it looked like sperm (yepsss) but it doesn’t matter ! It goes great with it ! (hihi)
Spaghetti with tofu and basil sauce.
- 200g of spaghettis
- 100g of basil tofu
- 1 tomato
- 1 tbsp of groud almonds
- 1/2 clove garlic
- Chilli powder
- Salt & pepper
- Caper berries
- In a large pot, bring the water to a boil over high heat. Add salt if desired. Cook the pasta according to package directions.
- Meanwhile, peel and remove the stalk from the tomato. Cut into 4. Cut the tofu in dices.
- In the mixer bowl, add all the ingredients for the pesto (add chilli, salt and pepper according to your taste). Mixer approx. 1min. Put aside.
- Drain the pasta, add the pesto and put back on the fire for a few seconds to warm the whole.
- Serve on plate with some caper berries.
Serve on a plate and add a few capers for decoration.
- Category: dish
- Cuisine: europe
- Calories: 100% homemade with love
Keywords: tofu pesto, pasta, tofu