Dr. Rachel’s Tofu Pesto Puttanesca
Are you looking for something hearty and delicious, while still being nutritious and fairly easy on the budget?
My tofu pesto puttanesca fits the bill.
I developed this recipe for a get together with my girlfriends, and now it is a top request mainly by my mother. We make it every time we get together because my husband can’t stand tofu.
I do hope you enjoy it, too.
Ingredients:
6 servings rotini noodles - I use brown rice pasta, but you can use whatever you like
1 block of non-GMO firm tofu
1 container of pesto - I use Sunflower Kitchens Pesto because it is dairy-free
1 medium yellow onion, chopped
2 cloves of garlic, minced
1/2 cup sliced sundried tomatoes
1/2 cup sun-dried black olives
1/2 cup zucchini, chopped
1/4 cup capers
6 anchovy fillets - completely optional - I personally leave these out
2 Tbsp avocado oil
Method:
Prepare all of your vegetables that need chopping.
Cut your tofu into 1” cubes and have it sit on a bowl lined with paper towel to absorb some of the moisture.
Heat up your avocado oil in a pan over medium heat. Once it has warmed up sufficiently, add your onions. Cook until translucent - about 4 minutes. Add your garlic and cook for 1 more minute.
While your onions and garlic are cooking, set a pot of water on the stove to boil for your noodles.
Return to your pan, and add your tofu and zucchini. Cook for 4 minutes.
Now add the remaining ingredients including the pesto. Keep the heat at medium and let everything cook together while you water comes to a boil in the pot.
Once the water is boiling, add your pasta and let cook until soft. Once cooked, drain and add the noodles to your saucepan.
Mix everything together until coated.
Serve and enjoy!
