Kylie Perrotti
Whipped Tofu With Summery Basil Zucchini
Velvety whipped tofu , jammy tomatoes, and perfectly cooked zucchini will make this your go-to quick meal.
July 1, 2024
Whipped tofu is creamy and rich, a blank canvas for any flavorings or ingredients you can imagine. In this recipe from The Plant-Based 5 Ingredient Cookbook, whipped tofu is served simply with stewed tomatoes, zucchini, and fresh basil leaves. The result is a lush textural experience.
What you need:
1 (16-ounce) package firm tofu, drained
⅓ cup vegan milk or heavy cream
½ teaspoon salt, divided
¼ teaspoon black pepper, divided
¼ teaspoon crushed red pepper
1 tablespoon neutral oil, for frying
1 pint cherry tomatoes
1 pound zucchini, trimmed and diced
⅔ cup vegetable broth
¼ cup basil leaves, torn; a few leaves reserved for garnish
Olive oil, for finishing
What you do:
- Into a blender, add tofu and vegan milk or heavy cream. Blend on high 30 to 45 seconds until completely smooth and creamy. Add ¼ teaspoon of salt and ⅛ teaspoon black pepper and blend once more to incorporate. Set aside.
- In a large pot over medium-high heat, warm neutral oil. Add tomatoes and cook until skins begin to split, about 1 minute. Add zucchini and remaining ¼ teaspoon of salt and ⅛ teaspoon black pepper. Cook 5 minutes. Add crushed red pepper.
- Add broth and bring to a boil. Reduce heat and simmer for 20 minutes until thickened, stirring occasionally to prevent sticking. Just before serving, stir in basil. Turn off heat.
- To serve, into shallow bowls spoon tofu using a circular motion with back of spoon to create a divot in center of tofu. Spoon tomatoes and zucchini into center of tofu. Add a drizzle of olive oil to finish.
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