Tofu · vegan

Minted Pesto Tofu

Minty tofu fun

174 kcal  happyfacenobackground  happyfacenobackground  VE

Flavours: ½ fresh lemon, 1 garlic clove, 1 tbsp dried basil, 2 tsp olive oil, ½ tsp dried mint, ½ tbsp. soy sauce, pinch of chilli powder

Bulk: 200g firm tofu, 300g courgette

Jazzy: top with some grated lemon rind

Lets cook: Cut the tofu into cubes and in a bowl, coat with the soy sauce and chilli powder to desired spiciness. Bake in the oven at 200oC for 25-30 minutes on oiled tin foil. Meanwhile, make the pesto by mixing the juice of half a lemon with a crushed garlic clove, basil, olive oil, mint and a touch of pepper. Microwave for around 10-15 seconds (to soften dried herbs). Next either spiralise the courgette or cut into thin strips. By now, the tofu should be nearly ready. Stir fry the courgette on a medium-high heat, stirring constantly to ensure even cooking for around 3-5 minutes. Then add the pesto and cook for a further 1 minutes. Dish up the peso courgette and top with the tofu  cutefacenobackground


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