Recipe: Fusilli with Tofu and Soy Parmesan Pesto Sauce

FUSILLI WITH TOFU AND SOY PARMESAN PESTO SAUCE

1 pound Fusilli pasta
1 pound extra firm tofu
2 cups basil leaves, chopped
3 whole garlic cloves
2 tablespoons pine nuts
1/2 cup soy parmesan cheese
4 tablespoons olive oil

Cook fusilli in a large quantity of boiling water.

Cut the tofu into cubes and place in a large glass bowl.

Meanwhile, put the basil, garlic, pine nuts and cheese in a blender. Turn the blender on medium speed and while it is running, drizzle the olive oil over the top, until all ingredients are thoroughly combined.

Drain the fusilli and combine with the tofu. Pour the Pesto over it. Toss lightly to combine. Serve warm or at room temperature.

Servings: 6 to 8
Source: Patricia Greenberg, The Fitness Gourmet 1995-2003