Crispy Pesto Tofu and Veggies



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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