Crispy tofu pesto pasta
Food Freedom Score:
1 protein
2 veg
1.5 fat
Ingredients
- 8 oz extra firm tofu
- 4 large courgettes (zucchini) spiralized
- 1 large augergine (eggplant)
- salt and pepper
Pesto:
- 2 oz fresh basil (1 large bunch)
- 3 tbsp roasted pine nuts
- 1 tbsp nutritional yeast
- 1/2 lemon juiced
- 2 tbsp olive oil
- 1/4 jalapeno pepper omit if you don't want it spicy
- salt and pepper
Instructions
- Place a large saucepan of water on the stove and bring to the boil. Take the tofu, wrap it in a cloth and place a few heavy books on top, or use a tofu press to release any excess moisture. While the tofu is pressing, place the basil, roasted pine nuts, nutritional yeast, lemon juice, ¼ jalapeño pepper (optional) and olive oil into a blender or food processor. Blend until smooth. Add salt and pepper to taste.Place the spiralized courgette into boiling water and cook for 5 mins.Chop the tofu and aurbergine into cubes. Place a large frying pan on the stove over a medium/high heat. Add 1 tablespoon of olive oil to the pan and add in the tofu and aubergine. Crisp each side of the tofu and aubergine for 2-4 minutes each side until golden brown. Sprinkle with a little salt and pepper. To assemble, drain the courgett, put into a large pasta bowl and toss with the pesto sauce. Place the crispy tofu and aurbergine on top of the pasta and serve with fresh basil and black pepper.