Thursday, July 03, 2008

Pesto Tofu and Vegetable Toss

Ever since making this at Lorelei's place about 4 weeks ago, this has become my new favorite recipe. I've been secretly calling it a scramble knowing full well that it's more of a toss then a scramble. Using a medium firm tofu, I cut the tofu into bite size cubes and toss into a skillet sizzling with vegetables and pesto. Healthy and delicious, this is bound to be your next favorite as well.

Pesto Tofu and Vegetable Toss
1 cup fresh basil
1/2 cup cilantro leaves
1/2 cup mint
1/4 cup toasted pine nuts
2 cloves of garlic
dash of salt
1/4 to 1/2 cup of olive oil

Add all the ingredients, except the olive oil into a food processor. Using the pulse function, pulse until well chopped. Continue pulsing and slowly pour 1/4 to 1/2 cup olive oil, stopping when you've gotten a good pesto consistency.

Tofu and Vegetable Toss:
Medium firm tofu, cubed
Cherry or plum tomatoes, cut in halves or quarters
1/2 onion
1/2 red pepper, thinly sliced
1/2 cup mushrooms, sliced
bunch of spinach
olive oil

Prepare the tofu, wash and chop the vegetables. Feel free to substitute any vegetables you like or have in the fridge. Using a large skillet, heat over medium high and once hot, add a tbsp of oil olive. Again, once the oil is hot add the onions. Cook for about 10 minutes until they start to caramelize. Then add mushrooms and red pepper and cook for another 5-7 minutes. Add spinach, tomatoes and tofu. Toss and stir for a few minutes and then add pesto, as much as you like to give a nice green colour and basil pesto flavour. Cook for about 5 minutes longer before serving.

Enjoy over pasta, with rice or other grains such as couscous, or with polenta.

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