Creamy Tofu Pesto
Ingredients:
12 oz firm silken tofu
1/4 cup pine nuts
2 cups fresh basil and arugula, roughly chopped
2 large cloves garlic, minced
11/2 TB umeboshi vinegar
2 tbsp organic extra virgin olive oil
Preparation:
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.
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