Soy-lent Green*

I realize that it may seem just as strange to some, but eating tofu is WAY better than eating people (at least I assume so, but I haven't ever eaten a person...). I know that it looks kind of boring, it feels rather squishy and it's creepy that one little block of goo can contain so much water. But tofu is a great ingredient, and if you can find ways to incorporate it into your diet (even if you are a meat eater) your body will thank you for it!

Hopefully after experiencing the joy that is Tofu Appreciation Week you are no longer on the fence about tofu, but sometimes it takes a while to change your mind. I used to think that I hated pesto. Everywhere I went, every cookbook I read people were raving about pesto! But then I came to realize that I don't like pesto when it's on pasta but I like it in all sorts of other things. It wasn't until I started making my own pesto and eating it on grilled veggies, roasted potatoes and drizzled over salmon (back in the old days) that I realized how delicious it really is.

So this recipe is taking a food I used to avoid and a food that you might still avoid and combining them into something fantastic. This is also a really easy way to hide soy protein in your diet without having to succumb to "eating tofu"...no one will ever have to know.

Tofu Pesto

4 ounces firm tofu
2 Tbs. vegetable broth
2 cups fresh basil
2 cloves garlic
2 Tbs. lemon juice
3 Tbs. olive oil
1/2 cup fresh parsley
1/2 tsp. ground pepper

Combine all the ingredients in a blender or food processor and pulse until smooth. Serve it on rice noodles, polenta, veggies or use it as a fresh salad dressing.

*If you don't know what soylent green is find out here. See? Talking about eating people was clever and funny, not gross and disturbing.