Sometimes when I am thinking about what to make for dinner, I will remember a recipe that I have not made in a long time and if I am lucky, the recipe will actually fit in with our Alcat diet plan.
Well, I was lucky this week! Years ago my brother Gregory made up this recipe using tofu, basil and miso – he called it a tofu pesto! I remember him making it that first time – it was so creamy and delicious. He served it over rice with big broccoli spears. I always thought of it like a pesto alfredo sauce. Well, however you want to think about it, it is just plain delicious!
I had since found a similar recipe in my Ayurvedic cookbook and had used it in the past. With a little tweaking this go round, it fit perfectly into our daily plan. I love when something comes together so brilliantly! My pesto sauce contained silken tofu, basil, miso, homemade walnut, sunflower, hazelnut butter, tamari and water. That’s it! I served it over rice pasta with mushrooms and asparagus! I can’t wait to make it again!
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