Tofu and Vegetables with Basil Pesto* (v)

Tofu and Vegetables with Basil Pesto*

Ingredients:

• 2 x 100g uncooked tofu, firm
• 4 cups green beans
• 300g uncooked pumpkin, chopped
• 2 carrots, chopped
• 1/2 red onion, chopped
• Basil Pesto
  • • 1 1/2 tbsp. extra virgin olive oil
    • 1 tbsp. pine nuts
    • 1 tbsp. water
    • 1 garlic clove
    • 1 cup basil leaves
    • Salt and pepper to taste

Recipe:

Preheat oven to 180C and line a baking tray with baking paper. Add pumpkin, onion, and carrot on the tray and bake for 15 minutes. Remove the tray and add the tofu and green beans on the tray. Cook for another 20 minutes or until the tofu and vegetables are golden brown. Season with salt and pepper. While tofu and vegetables cook, make pesto by adding all the basil pesto ingredients into a mortar and pestle and crush the ingredients until a paste consistency is formed. Divide the basil pesto between the two tofu pieces and spread the pesto over the top. Save half for tomorrow and enjoy half now!