This nut free pesto is served over tofu and plum tomatoes. Delicious!
2 cups basil
1 cup flat leaf parsley
3 cloves garlic
1/3 cup olive oil
Super firm tofu
Hand full of plum tomatoes
I got this huge container of basil from Trader Joe’s for only $2.49!
Rinse basil and parsley and set out to dry.
Remove the stems.
Put garlic in the food processor.
Add parsley and basil.
Mix in oil.
Put pesto into an airtight container. Store extra pesto in the refrigerator and use within 3 days.
Buy the firmest tofu that you can find. I prefer Wildwood super firm tofu from Sprouts market.
Cut tofu into cubes.
Spray pan with cooking spray.
Cook tofu on medium-high heat.
Cook until tofu crisps and browns.
Add chopped plum tomatoes to pan and continue to cook until soft.
Add enough pesto to cover tofu and tomatoes. Cook for only 1-2 minutes. Serve hot.