🌱Cheap & Creamy Pesto Pasta + Coconut Tofu🌱by cookingforpeanuts
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✅Recipe (serves 3): ✅PASTA: Toast 2 tablespoons chopped walnuts. ✅In a high-speed blender, blend on high: 2 tablespoons toasted walnuts, 2 cups loosely packed fresh basil leaves, 3 cloves garlic, 1/4 cup+2 tablespoons extra virgin olive oil, 1/3 cup nutritional yeast, 1/2 teaspoon lemon juice, 1/2 teaspoon salt, and 1/2 cup water. ✅Transfer pesto to a medium saucepan. Add 2 cups non-dairy milk, 2 tablespoons nutritional yeast, 1 tablespoon+1 teaspoon arrowroot or cornstarch, and 1 teaspoon salt. Whisk to combine.✅Turn on stove and cook over medium-high heat until thickened. Stir in desired amount of cooked pasta. ✅TOFU: Press 1 block tofu (14 ounces). Cut lengthwise into 4 rectangles. Sprinkle rectangles with a dash of salt. ✅In a rimmed dish, mix 3/4 cup flour, 1 teaspoon garlic powder, 3/4 teaspoon paprika, 1/2 teaspoon black pepper, 1/2 teaspoon salt. ✅In a wide bowl, mix: 1/2 cup cornstarch, 2 teaspoons paprika, 2 teaspoons garlic powder, 1 teaspoon black pepper, 1/2 teaspoon salt, or to taste. Add 3/4 cup canned unsweetened coconut milk. (Optional: mix in about 1/2 cup shredded coconut.) Mix well. ✅ In a large non-stick skillet, add enough oil to reach about one third up the sides of the tofu. Heat the oil over medium-high heat. ✅Coat the tofu first with the batter, then with the flour, and finally with the batter one more time. Shake each time to remove any excess. ✅Once the oil is shimmering, cook the tofu for about 3 minutes on each side, or until crispy. (You may need to fry in batches so as not to overcrowd the skillet.)