«

»

Creamy Tofu Pesto with Artichokes and Mushrooms

Creamy Tofu Pesto

OK, guys. I’ve made a super exciting discovery! (Well, exciting as food discoveries go. I have to take my thrills where I can get them!) Remember how in the Creamy Pesto and Kielbasa recipe I was a little concerned about adding yogurt to my Spinach Pesto in order to add creaminess, because it adds that unmistakable yogurt-ish tang? Well I’ve learned an even better guilt-free addition – tofu!! Good old (BORG-like) tofu just takes on the flavor of whatever it is mixed into, while adding some nice body and a creamy consistency.

Ingredients:

  • 1 recipe Spinach Pesto
  • 3 oz. silken tofu
  • 2 cups cooked whole-wheat pasta

While making the pesto in blender, add tofu and blend until combined. Heat in a saucepan over medium heat until heated through. Serve 2 Tb. of sauce over 1 cup of pasta.


Pesto Add-Ins:

  • 1 can marinated artichoke hearts
  • 2 cups raw mushrooms
  • 2 oz. Parmesan cheese (optional)

Slice mushrooms. Heat a skillet over medium heat, add artichokes (including marinade juice) and sliced mushrooms, cooking and stirring until mushrooms soften. Serve over pasta and pesto.

P90x Nutrition Plan Servings:

1 serving (2 Tb. of sauce over 1 cup of pasta, topped with 1 oz. Parmesan and half of the artichoke hearts and mushrooms) provides 1 condiment serving, 1 carb serving, 1 dairy serving, and 1 vegetable serving.

P.S. I think I did 3 oz. of tofu in the pesto, but I’m not sure. If you are brave, you could go up to 6 oz. of tofu – if you do and it works, comment and let us know!

P.P.S. Sure enough, my tofu tasted like pesto. Score! 😉

4 comments

Skip to comment form

  1. LindsayLou

    This looks awesome and right up my alley! Can’t wait to make it.
    Thank you for taking the time out of your day to write about good tasting, good for you food.
    Cheers!

  2. TERESA

    I would love to know how you are doing on your “vegan” way of eating. I also read The China Study and had been a Vegan for many years…have had a 2 year “slip” but really want to get back to it even though I am doing P90X.

    1. CJ =)

      Hey Teresa!
      Well, you’ve tuned in at the right time! My hubby is planning to start his next round of P90x in the next week, and I’ll be doing the cooking once again. I’m planning to do a “modified” vegan diet for him, because he is not as hardcore as I am about the vegan thing (in fact, I’m not particularly hardcore myself, given my attitude toward cheese). I’m planning to work off of an article I found in the P90x newsletter, where the beachbody folks provided a proposed vegan p90x meal plan. I’m planning to use this as my foundation, and perhaps add a few cheeses on there for my hubby – the cheese really saved him last time and gave him something to look forward to, so I hesitate to take that away completely.
      When I get around it (in the next week sometime before he starts), I’m planning to modify my P90x food journal sheets to use the portions recommended in this article. I’ll post them as a vegan version of the plan once I get them finished. =)
      Hope this helps!
      – CJ =)

  3. TERESA

    CJ
    Ha Ha, I understand the addiction to cheese…I use to eat a block a week and didn’t think I could live without it. Obviously I made it thru in one piece andl lived to tell about it…lol Hummus is my new addiction:-(
    I will look into the vegan p90x meal plan….thank you. Good Luck and I look forward to seeing your post:-)

    Teresa

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>