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vegan pesto with tofu recipe

Basil & Almond Tofu Pesto

This vegan Basil & Almond Tofu Pesto is so fresh and tasty, you'll never use store-bought pesto again! It's incredibly quick, simple, and easy to make - double or triple up on the ingredients to batch cook and freeze the pesto 'paste'.
Make it sweet: add 1 tablespoon of maple syrup.
Make it interesting: swap out the olive oil for coconut, avocado, or sesame oil.
Macros: 14g carbs, 41g fat, 22g protein.
Prep Time 5 mins
Cook Time 10 mins
Course Main Course
Servings 2
Calories 511 kcal


  • 1 pack extra firm tofu (we use Tofoo)
  • 1 onion (chopped)
  • 1 head of broccoli (chopped)
  • 1 pack fresh basil
  • 15g almonds
  • 60ml olive oil
  • 1 garlic clove (crushed)
  • 1/2 lemon
  • pinch of salt and pepper


  • Heat 1 tablespoon of olive oil in a frying pan, and fry the onions over a medium heat until soft.
  • Add the tofu and broccoli to the frying pan, and fry for a further 5 minutes.
  • Grab your food processor, and add the basil, almonds, oil, garlic, juice of 1/2 lemon, salt, and pepper to a food processor and process until smooth.
  • Scoop the mixture into the pan, stirring well and ensuring the tofu, broccoli, and onion are fully coated with the pesto, then fry on a low heat for 5 minutes and serve.


Serve with lentil or pea flour pasta for an extra protein hit.
Keyword almonds, basil, pesto, tofu