|
 Recipe:
Pesto TofuA 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! |
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