Crispy Tofu Pesto Pasta

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Servings: 4 Prep: 25 min Dairy Free Gluten Free Blender Food Processor Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Gluten Free Penne Pasta, Firm Tofu, Jalapeño Pepper, Fresh Basil, Pine Nuts, Extra Virgin Olive Oil, Sea Salt, Ground Black Pepper

Ingredients

For the tofu and pasta:

water, for cooking pasta

6 ounces gluten free penne pasta, or pasta of choice ⚠

12 ounces firm tofu ⚠

For the pesto:

¼ jalapeño pepper, optional ⚠

1 bunch fresh basil, plus more for serving ⚠

¼ cup pine nuts ⚠

1 tablespoon nutritional yeast

1 tablespoon lemon juice

¼ cup extra virgin olive oil

sea salt, to taste

ground black pepper, to taste

To cook:

1 large zucchini

1 tablespoon extra virgin olive oil

sea salt, to taste

ground black pepper, to taste

Instructions

1. For the tofu and pasta: Place a large saucepan of water on the stove and bring to a boil. Cook pasta per instructions on the side of the packaging.

2. Wrap tofu in a cloth and place a few heavy books on top, or use a tofu press, to release any excess moisture.

3. For the pesto: While the tofu is pressing, prepare the pesto. Core jalapeño and remove seeds.

4. Place basil, pine nuts, nutritional yeast, lemon juice, jalapeño, and olive oil into a blender or food processor. Blend until smooth. Add salt and pepper to taste.

5. To cook: Chop zucchini into quarter rounds. Chop the tofu into cubes. Place a large frying pan on the stove over medium/high heat.

6. Add olive oil to the pan and add in the tofu and zucchini. Crisp each side of the tofu and zucchini for 2-4 minutes each side until golden brown.

7. Sprinkle with a little salt and pepper.

8. To assemble, drain the pasta, put into a large pasta bowl, and toss with the pesto sauce.

9. Place the crispy tofu and zucchini on top of the pasta and serve with fresh basil and Parmesan if desired.