Directions

Prep:

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.

Make:

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!