This is an interesting one because it is so versatile! Its lunch, dinner, snack, and even a salad topping. Today I ate it simply as you see above with a side of veggies. But in the past I've thrown it into veggie stir fry bowls, rice bowls, salads, curries, pad thai, ramen, salads, the list goes on.
Tofu is a blank canvas. The possibilities are endless. I love pesto, so that's what I did today. I bought a huge pack from Costco, so I'll play with it some more and see what I come up with!
Ingredients
- Firm tofu
- Basil Pesto Sauce
For the Basil Pesto Sauce
- Fresh Basil, from your basil plants if you're a boss
- Garlic, whole or chopped
- Olive Oil
- Parmesan Cheese
- Pine Nuts/Almonds/Hemp Seeds (whatever is on hand)
Directions:
- Preheat oven to 400
- Line a baking sheet with aluminum foil.
- Drain the water from the tofu
- Horizontally slice into 3 thinner layers
- Set aside the amount of tofu that you need for today, and refrigerate the remaining tofu in a container with water.
- Cut your tofu into 3 equal rectangles
- Salt the tofu if desired and sandwich the tofu between two paper towels. Place a heavy can, or any other item you have on hand on top. This will help dry the tofu a little
- Spread a small amount of pesto on each side of the tofu
- Bake for 15 minutes on each side, possibly a little more depending on desired crispiness
Note: The bottom side of the tofu will be browning, not the top.
No comments:
Post a Comment