Vegan Breaded Pesto Tofu (Gluten-Free)

Vegan Breaded Pesto Tofu

Earlier this month, I wrote about the health benefits of tofu, so I am really on a tofu kick lately! As healthy as tofu is, I still try to limit it to a couple of times a week. Soy is so good for us and is naturally gluten-free and low in calories, but high soy intake could lead to some problems. Moderation is the key, like so many things in life. My Vegan Breaded Pesto Tofu is so light and flavorful, with bursts of bright cherry tomatoes, you may find yourself wanting it every night!

 

 

This recipe can easily be made gluten-free, however this version is for my italian husband who loves his real pasta! It’s also semi-homemade because I used pre-made vegan pesto from Whole Foods for this recipe. Weeknights need to be kept simple, but on the weekends I make my own pesto! It’s one of my favorite tastes because it’s sooo full of flavor with the basil and garlic. This dish takes about 30 minutes to make, so it’s perfect for those of you with busy schedules but still want to make a delicious, healthy and satisfying meal. I make enough for leftovers, because this dish is great for a light lunch packed with protein and flavor.

 

Vegan Breaded Pesto Tofu

It’s also super kid friendly. My baby loves his vegan breaded pesto tofu! It’s so easy for wee one to eat, and of course he loves playing with his angel hair pasta!

 

Vegan Breaded Pesto Tofu

Vegan Breaded Pesto Tofu

 
Serves 4
Prep and Cook Time: 30 minutes
 
Ingredients:
 
3 T olive oil
2 zucchini squash, peeled and sliced
2 yellow squash, peeled and sliced
1 cup cherry tomatoes, quartered
1 cup mixed power greens
1 package extra firm tofu, pressed and cubes or sliced
2 cups vegan pesto
1 cup Italian bread crumbs (or use gluten-free)
1 package capellini or any gluten-free pasta of your choice
 

Preparation:
 
Boil salted water for pasta.
 
Heat large pan over medium high heat. Add 2 T olive oil and squash. Sprinkle with Vegan Chicken Salt and sauté until golden, about 10 minutes. 
 
Add cherry tomatoes and sauté another 5-7 minutes. Mix in 1/2 cup pesto. Add the power greens and sauté until wilted, another 5 minutes. Sprinkle with Vegan Chicken Salt.
 
Add 1 cup pesto to a medium bowl. Pour breadcrumbs on to a plate. First, dip cubed or sliced tofu into pesto and then roll into breadcrumbs until covered. 
 
Heat another large pan over medium high heat and add the breaded tofu. Sauté each side about 8 minutes or until golden brown. Add tofu to squash mixture.  
 
Add pasta to boiling water and follow directions on packaging. 
 
In a large bowl, mix cooked pasta with 1/2 cup remaining pesto. 
 
Serve pasta with squash and breaded tofu on top. 
 
Bon Appetit!
 
xo,
Mama on the Glow

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