Corn, Tofu and Arugula Puree

Purees... I love them. Pretty much every foodie does. They are this silky, saucy blanket that envelopes everything in their rainbow of flavors. 

Tofu purees are at the top of my favorites. They're easy to do, yet they result in a product that tastes and feels like you put so much work into them. 

This is a variation on pesto, however it's thinner and more on the saucy side. 

3 cups arugula
1/2 block silken or soft tofu
2 tbls olive oil
5 cloves garlic, chunked
1 jalapeno, chunked
1 serrano, chunked
2 tbls nutritional yeast
2 tbls sunflower seeds
1/4 cup frozen corn
1 tbl salt

Add all ingredients except the arugula to a medium sauce pot. Whisk together to liquefy the tofu. Cover and simmer over low heat until the pepper begin to soften. 7-10 minutes.

Add the arugula and simmer for 3 more minutes. 

Pour  the mixture into a blender and puree until smooth. 

It can be used as is or you can refrigerate it for a few hours to thicken it a little more. 


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