Tofu Pesto Sun-Dried Tomato Smash Tub
Mashed firm tofu with fresh basil pesto and sun-dried tomatoes, batch-prepped for an Italian vegan smash tub scooped onto sourdough toast.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain and pat tofu dry, then mash with a fork in a medium bowl until loose scramble texture. Toast pine nuts in a dry pan over medium heat 2–3 minutes until golden, stirring constantly; cool on a plate. Finely chop sun-dried tomatoes. Peel garlic clove.
Build 1
In a food processor, blend basil leaves, 15g toasted pine nuts, nutritional yeast, garlic, olive oil, and lemon juice over 1–2 minutes, pulsing and scraping, until thick pesto with some nut texture forms.
Build 2
Pour pesto over mashed tofu. Add lemon zest, salt, black pepper, and chilli flakes if using. Mix thoroughly 2–3 minutes until tofu is evenly coated and turns soft green.
Finish
Fold in chopped sun-dried tomatoes gently until distributed evenly. Transfer to an airtight tub, refrigerate up to 3 days; flavour deepens overnight.
Plate
Toast 1 slice wholemeal sourdough per serving. Scoop roughly 130g smash onto each toast, scatter reserved 5g toasted pine nuts and extra torn basil on top at table for crunch and freshness.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.