Whipped Tofu with Stewed Zucchini and Tomatoes

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Transfer the tofu and milk to a blender. Blend on high for 30-45 seconds until completely smooth and creamy. Season liberally with salt and pepper and blend once more to incorporate. Set aside.

Step 2

• Heat 1 tablespoon oil in a large pot over medium-high heat. Add the tomatoes and cook until the skins begin to split, about 1 minute.

Step 3

• Add the zucchini and season with salt and pepper.

Step 4

Cook for 5 minutes. Add crushed red pepper, if you like.

Step 5

• Pour in the water and bring to a boil. Reduce heat and simmer for 20 minutes until thickened. Stir occasionally to prevent sticking.

Step 6

• Right before serving, stir in the basil. Taste and season once more. Turn off the heat.

Step 7

• Spoon the tofu into shallow bowls using a circular motion with the back of the spoon to create a divot in the center of the tofu. Spoon the tomatoes and zucchini in the center of the tofu. Garnish with basil and extra virgin olive oil, if you like. Enjoy!