Creamy Arugula Puree Vegan

Silken firm tofu is ideal for creating creamy, protein packed purees. It's easy. The texture is built right in to the product. It's an ideal vegan cream substitute.

All you need to do is decide what flavors you want to add to it and you're on your way.

Also make sure to fortify it with some fat. Tofu is pretty much fat free.

A lot of the purees I create are made with running in mind. I'm always looking to seamlessly incorporate more protein, calcium and other vitamins and minerals into my meals without adding a lot of excess calories.

This arugula and tofu puree is a perfect expression of that goal. It's great fuel and it also taste great so that you want to eat it. Food as fuel isn't any good if you don't want to eat it. This you'll want to eat.

One 5 ounce container arugula
1/2 block silken firm tofu
1/4 cup nutritional yeast powder or flakes
6 cloves garlic
1 poblano pepper, chunked
1 serrano, chunked
1 jalapeno, chunked
3 tbls olive oil
2 tsps aleppo pepper
1 tsp black pepper
3 tsps salt
2 tsps dry basil
1 tsp garlic powder

Add all ingredients to food processor. Puree until creamy and smooth. You can add the arugula in stages if it doesn't all fit.

It's a rich, thick sauce for noodles or rice at this consistency. It's also a salad dressing or a sandwich spread.

If you chill it for several hours it will firm up a lot and eat more like a soft cream cheese, hummus or mayo.

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