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Calabrian pesto and tofu cream with white beans
This recipe combines a creamy base of Calabrian pesto and tofu with fresh seasoned zucchini ribbons and sautéed white beans, accompanied by crunchy oregano toasts. It is quick, fresh and very flavorful.
- Servings: 2
- Prep: 5 min
- Cook: 15 min
Ingredients
- 1 unit lemon
- 1 unit zucchini
- 2 unit ciabatta bread
- 4 g smoked paprika
- 60 grams Calabrian pesto
- 180 grams tofu
- 390 grams white bean
- 1 clove garlic, peeled and grated
- 1 teaspoon oregano
- 25 ml water
- 20 ml olive oil
- 2 grams salt
- 1 gram pepper
Instructions
- Prepare the ingredients: peel and grate the garlic; using a peeler, cut the zucchini into lengthwise ribbons, reserve the seeded part and dice it; grate the lemon zest and segment the lemon.
- Season the zucchini: in a large bowl, mix the zucchini ribbons, lemon zest and juice to taste, grated garlic, a drizzle of olive oil, salt and pepper. Toss and set aside.
- Prepare the sauce: pat the tofu dry and cut it into 1-2 cm cubes. In a bowl, combine the tofu, Calabrian pesto, smoked paprika, oregano to taste and water. Blend until you obtain a thick, smooth sauce.
- Toast the bread: in a small bowl, mix oregano with a drizzle of olive oil, salt and pepper. Split the ciabatta bread and toast it until golden and crispy. Brush the bread with half of the oregano oil and cut into 1 cm sticks.
- Sauté the beans: drain the white beans. In a frying pan, heat the remaining oregano oil over medium heat, add the beans and zucchini cubes and sauté for 2-3 minutes. Season with salt and pepper, remove and set aside.
- Plate and enjoy: serve the tofu and pesto cream at the bottom of the plates, top with the drained zucchini ribbons and the sautéed beans.
Nutrition (per serving)
- Calories: 924 kcal
- Protein: 43 g
- Carbohydrates: 84 g
- Fat: 50 g
- Fiber: 18 g