Yields1 Serving
 1 bunch fresh asparagus, chopped into 2-in. pieces
 2 medium zucchini, chopped
 2 Tbsp. olive oil
 1 lb. extra firm tofu, diced
 ¼ tsp. ground red pepper
 2 ½ cups cherry tomatoes, halved
 Salt and pepper to taste
 2 cups spinach, packed
 1 cup basil leaves, packed
 ½ cup flat-leaf parsley, loosely packed
 6 Tbsp. chopped walnuts, lightly toasted
 1 lemon, juiced
 2 garlic cloves, chopped
 2 Tbsp. extra-virgin olive oil
 ½ cup nutritional yeast
Prep:
1

Preheat oven to 325 degrees F.

2

Chop walnuts and garlic.

3

Place walnuts on a small baking sheet, and toast in the oven until golden brown (about 10 minutes).

4

Increase oven temperature to 400 degrees F.

5

Juice lemon.

6

Chop asparagus and zucchini into 2 inch pieces, then drizzle with olive oil, salt, and pepper.

7

Dice tofu into small cubes.

8

Cut tomatoes in half.

Make:
9

To prepare pesto, place spinach, basil, parsley, chopped toasted walnuts, lemon juice, garlic, olive oil, nutritional yeast, salt, and pepper in food processor; process until smooth, occasionally scraping down sides.

10

Place ½ cup pesto in small bowl and cover with plastic wrap directly on pesto. Store rest of pesto for another use.

11

Toss asparagus and zucchini with 1 tablespoon olive oil. Season with salt and pepper, place on parchment-lined baking sheet, and roast in oven for 15-20 minutes.

12

Meanwhile, heat 1-tablespoon olive oil in a large skillet over medium-high heat.

13

Season tofu with red pepper flakes, salt, and pepper, then sauté tofu until brown on all sides.

14

Remove tofu from pan.

15

In a large bowl combine asparagus, zucchini, halved tomatoes, tofu, and pesto. Toss until vegetables are coated.

16

Add juice from ½ lemon or more for added tartness.

17

Divide mixture evenly into 4 bowls and enjoy!

Ingredients

 1 bunch fresh asparagus, chopped into 2-in. pieces
 2 medium zucchini, chopped
 2 Tbsp. olive oil
 1 lb. extra firm tofu, diced
 ¼ tsp. ground red pepper
 2 ½ cups cherry tomatoes, halved
 Salt and pepper to taste
 2 cups spinach, packed
 1 cup basil leaves, packed
 ½ cup flat-leaf parsley, loosely packed
 6 Tbsp. chopped walnuts, lightly toasted
 1 lemon, juiced
 2 garlic cloves, chopped
 2 Tbsp. extra-virgin olive oil
 ½ cup nutritional yeast

Directions

Prep:
1

Preheat oven to 325 degrees F.

2

Chop walnuts and garlic.

3

Place walnuts on a small baking sheet, and toast in the oven until golden brown (about 10 minutes).

4

Increase oven temperature to 400 degrees F.

5

Juice lemon.

6

Chop asparagus and zucchini into 2 inch pieces, then drizzle with olive oil, salt, and pepper.

7

Dice tofu into small cubes.

8

Cut tomatoes in half.

Make:
9

To prepare pesto, place spinach, basil, parsley, chopped toasted walnuts, lemon juice, garlic, olive oil, nutritional yeast, salt, and pepper in food processor; process until smooth, occasionally scraping down sides.

10

Place ½ cup pesto in small bowl and cover with plastic wrap directly on pesto. Store rest of pesto for another use.

11

Toss asparagus and zucchini with 1 tablespoon olive oil. Season with salt and pepper, place on parchment-lined baking sheet, and roast in oven for 15-20 minutes.

12

Meanwhile, heat 1-tablespoon olive oil in a large skillet over medium-high heat.

13

Season tofu with red pepper flakes, salt, and pepper, then sauté tofu until brown on all sides.

14

Remove tofu from pan.

15

In a large bowl combine asparagus, zucchini, halved tomatoes, tofu, and pesto. Toss until vegetables are coated.

16

Add juice from ½ lemon or more for added tartness.

17

Divide mixture evenly into 4 bowls and enjoy!

Tofu With Roasted Vegetables And Pesto