Tofu With Roasted Vegetables And Pesto


Tofu With Roasted Vegetables And Pesto

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July 11, 2017


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



1Preheat oven to 325 degrees F.

2Chop walnuts and garlic.

3Place walnuts on a small baking sheet, and toast in the oven until golden brown (about 10 minutes).

4Increase oven temperature to 400 degrees F.

5Juice lemon.

6Chop asparagus and zucchini into 2 inch pieces, then drizzle with olive oil, salt, and pepper.

7Dice tofu into small cubes.

8Cut tomatoes in half.


1To 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.

2Place ½ cup pesto in small bowl and cover with plastic wrap directly on pesto. Store rest of pesto for another use.

3Toss 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.

4Meanwhile, heat 1-tablespoon olive oil in a large skillet over medium-high heat.

5Season tofu with red pepper flakes, salt, and pepper, then sauté tofu until brown on all sides.

6Remove tofu from pan.

7In a large bowl combine asparagus, zucchini, halved tomatoes, tofu, and pesto. Toss until vegetables are coated.

8Add juice from ½ lemon or more for added tartness.

9Divide mixture evenly into 4 bowls and enjoy!

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