Sunday, April 28, 2013

Spinach Pesto Tofu

I had this for the second time today and combined it with the balsamic roasted brussel sprouts for a yummy and very filling dinner for the family. Last time, Josiah and I were licking our bowls. This time I put a tad too much evoo so we weren't licking anything, but noone left a drop on their plate... that is for sure. So I share with you to enjoy. :)

  • extra firm tofu
  • 2 cups spinach
  • 1/2 cup peanuts
  • a handful of pine nuts
  • 2 cups parmesan cheese
  • 3 cloves garlic
  • 1.5 cups of evoo

  1. drizzle tofu with evoo and broil for 15-20 minutes or until its the crunch that you prefer 

  2. dry tofu on towels
  3. mix the remaining ingredients in the blender until smooth
  4. drizzle the pesto over the tofu until properly saturated (you should have enough pesto to store for two or three more tofu blocks in freezer or fridge depending on how long until you use it again)
  5. Enjoy!

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