1 cup vegetable broth
1/2 cup sundried tomatoes, packed (use either dried or in oil)
1/4-1/2 teaspoon Himalayan pink salt
1/4 teaspoon freshly ground black pepper
1 handful fresh basil leaves, plus more for garnish
3 tablespoons extra virgin olive oil
1 cup silken tofu
1-2 cloves fresh garlic
1 tablespoon fresh lime juice
Heat the sundried tomatoes in the broth for about a minute, either on a stovetop or microwave, until the tomatoes are tender.
Combine all the ingredients in a food processor or blender, leaving some chunks of tomatoes if desired.
Serve over brown rice pasta cooked al dente, garnishing with basil leaves, and cayenne pepper if desired.