This is a perfect, hearty, healthy and well rounded weeknight dish. Perfect to serve over rice or quinoa. If your wanting something even lighter try serving over cauliflower rice.
Ingredients
2 cups of Basil
2 tbsp of pine nuts
1 tbsp of crushed garlic
1/4 cup of vegan parmesan
1/3 cup of olive oil or more
Pinch or two of garlic salt
1 cup of seasoned breadcrumbs
1/2 cup of Vegan Mayo (mixed with 2-3 tbsp of water)
4 tbsp of vegan butter
1 bunch of asparagus, chopped
1-2 cups of chopped bell peppers
1 cup of cherry tomatoes
2 tbsp crushed garlic
1 cup of vegan broth
1/2 cup of nutritional yeast
6-8oz of vegan cream cheese
1-2 Fresh Lemons
Salt and Pepper
1 12oz package of firm tofu, pressed and cut into 1/2 inch slices
Basil leaves and chopped green onions for garnish
Directions
First lets make our pesto
Lets combine the first 6 ingredients into a blender or food processor
Blend until creamy adding in more oil if too thick
Set aside until ready to serve
Preheat oven to 350
Heat a non stick pan over medium high heat
Place your mayo and water mix into small shallow dish
Place your seasoned bread crumbs into second shallow dish
Take one tofu piece and dip into mayo mix
Then press into breadcrumbs until fully coated
Place into heated pan
Repeat with remaining tofu
Cook on both sides for 2-3 minutes
Once golden on both sides carefully remove from pan
Place onto greased baking sheet
Place into pre heated oven and and bake for 20 minutes until crispy and golden
While tofu is baking prepare veggies
Return non stick pan to medium high heat
Add in 2 tbsp of your butter
Once melted add in your asparagus, peppers, tomatoes and garlic
Mix well and saute for 3 minutes
Cover and cook for 5 minutes
Remove lid and add in remaining 2 tbsp of butter
Once melted stir in your vegan broth and cream cheese
Cook until cheese is melted
Stir in 2-3 tbsp of pesto and your nutritional yeast
Cover and cook for 3-5 minutes
Remove lid and season with salt and pepper
Turn off heat
Remove tofu from oven
Carefully place tofu on top of veggies
Squeeze fresh lemon on top
Drizzle with remaining pesto
Garnish with basil leaves and chopped green onions
Serve over quinoa or rice, with lemon wedge, and enjoy!
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