Vegan Pesto Pasta with Seared Tofu

Pesto is one of those things that I have never tasted before I attempt the recipe. My Mom's definition of pasta only includes Spaghetti Bolognese, so I was curious about the endless types of pasta dishes available out there. I made my first pesto when I was a teenager, tasted restaurant-made pesto when I was in university and now I have a jar of vegan pesto in my fridge.

Serves 1

INGREDIENTS

Pesto Sauce (6 servings)

1 cup of basil leaves

1/2 cup of candlenuts (lightly toasted)*

Extra virgin olive oil

Lemon juice

1 tsp salt

Tofu & Pasta

1 piece of hard tofu, cubed

1 tbsp of soysauce

Chili flakes
Salt and pepper, to taste

Wholewheat pasta of your choice

DIRECTIONS

Pesto Sauce

1. Blend pesto ingredients (except lemon juice). Adjust the consistency with olive oil.
2. Add a squeeze of lemon juice and store in a jar.

Tofu & Pasta

1. Prepare pasta according to the box's instructions.
2. Heat pan and pour a tbsp of olive oil.
3. Sear tofu for a few minutes, then add soy sauce, chili flakes, soy sauce and pepper. Remove from heat.
4. Heat pan and pour two tbsp of pesto sauce.
5. Toss pasta in and adjust the taste with salt if you want.
6. Served with seared tofu.

Notes*

• I couldn't find pine nuts that is usually used in classic pesto recipes, hence I picked a similar ingredient which has a very nutty flavour; candlenuts. You can always substitute with other nuts that are easily available near you.