Tofu pesto


  • 1/4 cup  roughly chopped garlic cloves
  • 1/4 cup  finely chopped red onion
  • 1/4 cup  roughly chopped kalamta olives
  • 4 cups  firmly packed fresh parsley leaves
  • 1/4 cup  fresh oregano leaves
  • 1 cup  olive oil
  • 1 tablespoon  lime juice
  • 1 tablespoon  red wine vinegar
  • 4 teaspoons  paprika
  • 1 tablespoon  sugar
  • 1 teaspoon  cayenne
  • 1 teaspoon  crushed red pepper flakes
  • Salt, to taste
  • 1  16-ounce package firm silken tofu, cut into 8 pieces 2-inch pieces


Put the garlic, onion, and olives in the bowl of a
food processor and pulse until finely chopped (it’s important 
to stop before the mixture turns to a smooth puree).

 the parsley and oregano and pulse briefly, 1 to 2 seconds, until the 
herbs are also finely chopped but not pureed. Or, if working by hand,
finely mince the ingredients with a sharp knife and combine
in a small mixing bowl.

Transfer the mixture to a medium 

Add the oil, lime juice, vinegar, paprika, sugar, cayenne,
 and red pepper flakes (or more to taste), and stir until the sugar
 dissolves. Season to taste with salt.

Pour 1⁄4 cup of this 
marinade into a shallow, medium baking pan, reserving the rest.

Heat a stovetop or outdoor grill to high heat.

Spray the tofu pieces evenly with cooking spray on both sides.

them for about 1 to 2 minutes on each side, flipping them with a long 
spatula, until distinct hash marks form.

Transfer them to the baking 
pan, setting them atop the marinade and pouring the reserved marinade

Cover the pan and refrigerate for 8 to 12 hours (or up to 
overnight for more flavor).


Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.


Sriracha has good heat but also has flavor – its mild sweetness comes from sun-ripened chili peppers as well as sugar and garlic.

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