Preheat oven to 325 degrees F.
Chop walnuts and garlic.
Place walnuts on a small baking sheet, and toast in the oven until golden brown (about 10 minutes).
Increase oven temperature to 400 degrees F.
Juice lemon.
Chop asparagus and zucchini into 2 inch pieces, then drizzle with olive oil, salt, and pepper.
Dice tofu into small cubes.
Cut tomatoes in half.
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.
Place ½ cup pesto in small bowl and cover with plastic wrap directly on pesto. Store rest of pesto for another use.
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.
Meanwhile, heat 1-tablespoon olive oil in a large skillet over medium-high heat.
Season tofu with red pepper flakes, salt, and pepper, then sauté tofu until brown on all sides.
Remove tofu from pan.
In a large bowl combine asparagus, zucchini, halved tomatoes, tofu, and pesto. Toss until vegetables are coated.
Add juice from ½ lemon or more for added tartness.
Divide mixture evenly into 4 bowls and enjoy!
Ingredients
Directions
Preheat oven to 325 degrees F.
Chop walnuts and garlic.
Place walnuts on a small baking sheet, and toast in the oven until golden brown (about 10 minutes).
Increase oven temperature to 400 degrees F.
Juice lemon.
Chop asparagus and zucchini into 2 inch pieces, then drizzle with olive oil, salt, and pepper.
Dice tofu into small cubes.
Cut tomatoes in half.
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.
Place ½ cup pesto in small bowl and cover with plastic wrap directly on pesto. Store rest of pesto for another use.
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.
Meanwhile, heat 1-tablespoon olive oil in a large skillet over medium-high heat.
Season tofu with red pepper flakes, salt, and pepper, then sauté tofu until brown on all sides.
Remove tofu from pan.
In a large bowl combine asparagus, zucchini, halved tomatoes, tofu, and pesto. Toss until vegetables are coated.
Add juice from ½ lemon or more for added tartness.
Divide mixture evenly into 4 bowls and enjoy!
