Baked Potatoes with Pesto-Tofu Cream

This is from a cookbook called The Complete Guide to Vegan Food Substitutions by Celine Steen and Joni Marie Newman, which was a belated Xmas present from my awesome friend Jesi. When I saw this particular recipe, I knew that I needed to try it ASAP.  It did not disappoint.  The tofu mixture has a creamy, comforting texture, and the fresh flavor of the basil is a lovely counterpoint to the earthy potato.

It makes enough to fill about 12 potatoes (more like 8 for me since I used less tofu), but the authors point out that you can also use it on sandwiches, pasta, or as a dip.  This is one of those things that tastes even better the next day, after the flavors have a chance to marry.

This is super easy to throw together.  Just grab a potato or two.  Stab it with a fork a few times.  Rub the skin with a bit of oil, and throw it in the oven at 375 degrees about an hour before you want to eat.  Meanwhile, blend in your food processor:

  • 19 ounces firm tofu (I used a 12-ounce box of firm silken tofu)
  • 1 1/2 cups fresh basil
  • 1/4 cup apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • salt and pepper to taste
  • 1/2 teaspoon red pepper flakes
  • 2 large garlic cloves, peeled
  • 2 teaspoons onion powder (I omitted this because I was out)
  • 1 teaspoon Dijon mustard
  • 1 1/2 teaspoons agave nectar (I will omit this next time…I thought it was too sweet)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon fresh thyme (I used dried)

Then cut your potato open and fill it with about 2 heaping tablespoons of creamy pesto deliciousness!

  • 12 ounces silken tofu: $1.99
  • 1 1/2 cups fresh basil: $2.50
  • 1/4 cup apple cider vinegar: $0.32
  • 1/4 cup extra virgin olive oil: $0.20
  • 1/2 teaspoon red pepper flakes: $0.02
  • 2 large garlic cloves, peeled: $0.10
  • 1 teaspoon Dijon mustard: $0.04
  • 2 tablespoons fresh lemon juice: $0.25
  • 1 teaspoon dried thyme: $0.05
  • 8 potatoes: $1.99

=$7.46/8 servings



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