So, last Tuesday I had a tomato and two bitty zucchinis that I needed to use up. So I was thinking some kind of pasta veggie goodness... but how to incorporate tofu? I had seen something about pesto and tofu, so I just went with it and mixed this and that together until I had dinner. :o)
There isn't so much a specific recipe, but here's what I used:
For the veggie pasta:
- Roma tomatoes
- Cloves of garlic
- Spiral pasta
- Olive Oil
- Extra firm tofu
- Olive Oil
- Grated parmesan
Cut up your tofu into little cubes.
Combine the breadcrumbs and some grated parm in a bowl to dip your pesto covered tofu cubes into. Coat on all sides.
Place on a cooking sheet and roast for 30 minutes @ 450*F. I suppose I should have turned them half way through, but that seemed like quite a hassle since they are so small, so I just didn't.
In the meanwhile... Roast up the cloves of garlic (I just did mine stove top with some olive oil)
While you're waiting, may I recommend playing catch the noodle with your pup?
I decided to roast my tomatoes before putting them in the pan with the zucchini and garlic. I just hate mushy tomatoes, and this helped them hold up a bit more.
I put the roasted tofu on top of the pasta, then sprinkled (surprise surprise) some goat cheese on top.