Pheww, that's a mouth full! This a great dish simply because you can modify it to accommodate whatever vegetables you currently have in your fridge/freezer. In it's original form it has both savory and smokey notes with sweetness from the pesto. It's a winner, hands down.
1 container organic sprouted extra firm tofu
3 tablespoons Bragg's liquid aminos, or organic soy sauce
1 box cherry tomatoes
1 cup corn kernels, fresh or frozen & thawed
1 onion, sliced thin
2 cups cooked quinoa
1 cup kale or other dark leafy green, chopped
1/4 cup smoked sun-dried tomatoes, roughly chopped
1/4 cup pinenuts
1 large bunch basil
2 tablespoons nutritional yeast
Juice of 1/2 a lemon
2 heaping tablespoons raw cashews or raw macadamia nuts
1 garlic clove
Salt, to taste
Olive oil, roughly 1/4 cup
Water to thin, as needed
Preheat oven to 375°F.
Drain the tofu and place it on a plate. Add a heavy weight to the top, like a glass bowl, and let rest for several minutes. This will push some of the excess liquid out from the tofu which will cut down on cooking time.
While the tofu is resting-
Wash the cherry tomatoes and toss them in the oven with a little salt and coconut oil, roast until they start to blister- about 12-15 minutes.
While the tomatoes are in the oven-
Drain the tofu and cut into small even bite-sized cubes. Drizzle the Bragg's liquid aminos over the cubes.
Heat a large cast iron skillet with a little coconut oil, once hot add the tofu cubes and cook undisturbed for 5 minutes, then flip and cook for another 5, this will give them some nice color and texture.
When the tomatoes have 5 minutes left in the oven, add the corn kernels into the same pan as the roasted tomatoes and continue to roast for the remaining time.
Once the tofu is finished cooking place in a bowl and set aside.
Using the same skillet from above, add in the sliced onion and saute until translucent. Once translucent, add in the cooked quinoa to warm through.
Make the pesto by blending all the pesto ingredients in a food processor. Thin with water if needed.
Combine everything in the large skillet: mix together the onion and quinoa mixture with the roasted tomatoes, corn kernels, chopped kale, sun-dried tomatoes and pinenuts. Toss to incorporate. Over top add the cubed tofu and drizzle with pesto sauce. Heat over the stove top before serving to ensure it's piping hot.
Recipe modified from 101 Cookbooks
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