Pesto Tofu Recipe - The Veggie Table - Vegetarian Recipes and Info

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Recipe: Pesto Tofu

A simple, quick, and colorful dish made with tofu, pesto, and tomatoes.

Yield	2-4 servings
Time	10 minutes
Tools	kitchen towel knife frying pan wooden spoon
Ingredients	2 T olive oil 1 medium onion, chopped ½ t salt 1 pound firm or extra-firm tofu, squeezed dry and crumbled or chopped ¼ c pesto 1 medium tomato, diced ¼ c pine nuts or chopped walnuts
Directions	Heat the oil over medium-high heat, add the onion and sauté for 2 minutes. Add salt and continue sautéing until the onion just starts to turn translucent. Add in the tofu and continue cooking for 3-4 minutes. It's ok if the pan seems quite dry as the tofu will brown a bit. Stir in the pesto, tomato, and nuts and cook until thoroughly heated. Taste and add more salt and/or pesto if needed.
Notes	We make big batches of pesto during the summer and freeze them so that we can enjoy it throughout the winter. It freezes beautifully, and then it's a simple matter to thaw it and use it in dishes like this. If you are trying to get more flaxseed into your diet, drizzle a couple of tablespoons on top of this recipe - it makes it taste even better!
	Key to abbreviations and conversions

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