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Macadamia Pesto Pasta with Crispy Tofu
Recipe:
INGREDIENTS
Cooked pasta of choice
TOFU
1 block extra firm tofu
3 tbsp soy sauce
1 heaping tbsp mellow white miso paste
1 tbsp rice wine vinegar
1 tbsp sriracha
½ tbsp toasted sesame oil
½ tsp onion powder
½ tsp garlic powder
PESTO
2 cups basil, packed
½ cup macadamia nuts, raw
¼ cup olive oil
3 tbsp nutritional yeast (or sub hemp seeds)
2 tbsp lemon juice
2 medium cloves garlic
½ tsp cayenne (optional)
1 tsp sea salt
METHOD:
Combine all pesto ingredients together in a high speed blender and pulse till smooth.
Use however much you want and store leftover in a jar with an airtight lid up to 5 days in fridge or pour into an ice tray and freeze overnight then pop out the next day and store the pesto cubes in an air tight container up to 4 months in your freezer.
Remove 1 block extra firm tofu from package, wrap in paper towel and place a heavy object on top to press. Let sit for 30 mins to expel extra water.
Pat dry the pressed block of tofu, place in a container or ziplock bag and freeze overnight.
The next day thaw out the tofu, pat dry then crumble break into chunks by hand.
Combine all other ingredients in a container with an air tight lid then toss in the tofu chunks. Gently stir until all the tofu chunks are coated, cover and let marinate in the fridge for an hour.
Heat up a skillet and once hot add the marinated tofu. Cook, stirring frequently, until the tofu is nice and crispy, about 15 mins. Set aside.
Stir some pesto with pasta. Serve in a plate or a bowl and top with the crispy tofu and some veg on the side if you desire. Enjoy!
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