Steps

• First, rehydrate the sun-dried tomatoes.

  👉 You can find the complete description of the simple procedure to rehydrate sun-dried tomatoes in the recipe for the mixed seeds sun-dried tomato pesto. 

  Now that the tomatoes are rehydrated, proceed as follows:

  Peel the garlic and remove the central sprout, if present.
  Cut the rehydrated sun-dried tomatoes into small pieces.
  Break or crumble the tofu with your hands.
  Place garlic, tomatoes, tofu, oregano, and marjoram (or parsley) in the blender or food processor cup.

  

• 👉 For this quantity, a regular-sized blender is too large. I don’t know how equipped your blender or processor is, my processor (an old vintage model) comes with a small cup that attaches in place of the blender. This small cup works perfectly as a blender substitute due to its higher speed (compared to my mini chopper). Alternatively, I have included a 4-blade model under Tools, which I consider valid.

  Blend and add oil in the desired amount, without overdoing it, as you can always add more when dressing the pasta. Alternate adding oil with adding a few tablespoons of water.

  ☝ The purpose of the water is to soften the mixture and to “help” the blender. Since we’re using tofu here, it can be particularly useful to add (a little) water. I also mentioned this in the recipe for tofu and olive pâté tartines, and I recommend it again: when blended, tofu tends to remain grainy, but it becomes creamy without difficulty if moistened with a little water, as well as with oil.

  When dressing the pasta, pour the sun-dried tomato and tofu pesto into the sauté pan, add the chili pepper, which I think fits perfectly, adjust the oil, and also a few tablespoons of pasta cooking water. Add the freshly drained pasta and toss.

  With the quantities provided in the ingredients, it dresses pasta for 3-4 people.

  Enjoy your meal!!

  With this sun-dried tomato and tofu pesto I dressed whole wheat spaghetti. What would you like to try it with?