Voigts - Whitehall, MI, USA
This was a recipe someone gave me to prepare at a retreat center
that I was cooking for.
Serves 4-6 and takes less that 20 minutes to prepare.
Puree the water, tofu and miso in a blender.
- 1 lb. tofu
- 1 cup water
- 1/4 c. light miso
- 1/4 c. olive oil
- 2 t. basil
- 2 t. oregano
- 1 bay leaf
- 1 onion, minced fine
- 1/2 t salt
Saute the herbs, salt and onion in the oil and add the tofu mixture.
Bring to a boil and simmer 3-4 minutes.
Remove the bay leaf.
Serve over spinach linguine.
This summer I plan to use fresh herbs with it.
Another variation could be to substitue your frozen pesto for the