DailyBooth

Pesto with Tofu and Sauteed Veggies

This was soo good!!

So, you need to marinade your tofu first, I used a single block of extra firm cut into seven chunks. Toss it into a container with a splash of oil and a few good splashes of balsamic vinegar and then stick it in the fridge for a bit.

After you are done marinating, preheat your oven to 425 degrees fahrenheit and start encrusting your tofu. I use sesame seeds because they are better for you than bread crumbs, but whatever gets you off will work. Just roll them around in your stuff and slap them on a cookie sheet with tinfoil and then bake until golden.

For the veggies you want to start with the prep, cutting the yam and squash into thin discs and the broccoli down to bite size. In a pan place down your yams and cover them with water until submerged completely, tossing in some rosemary and then bringing it to a boil until all of the water is cooked off or repeating until the yam is nearly done. Add a splash of oil, oregano and thyme, reducing to medium heat and add the rest of the veggies. Cook until the squash is done to your liking.

I usually just bullshit my pesto, with basil, italian parsley, garlic and pinenuts. Chop it all up, add a liberal amount of olive oil and then go to town with your mortar and pestle. I like to bullshit rather than measure, unless it is my first time making something. Pesto is pretty hard to fuck up, so I am sure you can do it, or buy some at the store if you really want.