the perfect vegan summery din: pesto + cauliflower pasta with breaded tofu
seriously guys, this recipe is legit bomb. we’ve made it for two weeks straight + don’t regret a thing.
FOR TOFU + PASTA
3/4 cup fine, dry bread crumbs
1/2 tsp dried thyme, crushed between fingers
1/2 tsp dried rosemary, crushed between fingers
1/2 tsp dried basil
1 tsp garlic powder
3 tbsp tamari or soy sauce (I used liquid aminos)
14 oz extra-form tofu, cut into 1/2 in cubes
8 oz linguine pasta
1 med head cauliflower, chopped into 1/2 in pieces
2 cloves garlic
1/3 cup cashews
3 cup loosely packed basil leaves
1/2 cup fresh cilantro
3/4 tsp salt
1/2 cup vegetable broth
1/4 cup nutritional yeast
1 tbsp fresh lime juice
Freshly ground black pepper
Prepare that tofu! In a large non-stick pan (preferably cast iron) heat over med-high heat. On a plate, use your fingers to mix together the bread crumbs, thyme, rosemary, basil + garlic. Pour the tamari (or liquid aminos) onto a separate plate
Place a handful of tofu cubes into the tamari, tossing to coat. Next, toss them in the breadcrumbs to coat. Place the coated tofu on a separate plate until you’re ready to cook.
Pour a thin layer of olive oil into the cast iron pan and transfer tofu cubes, making sure not to crowd them (make take 2-3 batches). Let cook for a few minutes and then flip, making sure to brown (the majority) of all sides without scraping off breading. Cook for about 7-10 min total, adding more oil if needed. Transfer cubes back to plate.
Now mix that pesto! Pulse the garlic + cashews into coarse crumbs in a food processor. Add the basil, cilantro, salt, broth, nutritional yeast + lemon juice and purée as smooth as possible, scraping down sides as needed. Add a lil water to thin as needed. Taste for needed salt + add black pepper.
Now the pasta! In a large pot, boil 3-4 quarts of salted water. Add the linguine, boil for 4 min, then add the cauliflower. Cool for about 8 more min, the pasta should be al dente + the cauliflower tender. Drain into large colander. Add drained pasta/cauliflower back into pot + mix in the pesto! Divide into bowls + top with breaded tofu. Serves 4 🙂