Grains, beans, tofu, hearty vegetables … these have long been the staples of a plant-based diet. Now, more diners than ever are embracing a vegan, vegetarian or “flexitarian” way of eating. This dish fits right into the new dietary lifestyles.
Ingredients
GREEN GODDESS PESTO
VEGETABLES
PASTA AND TOFU
TO SERVE
Directions
FOR THE GREEN GODDESS PESTO
- Place all the ingredients in a blender on high speed and blend until smooth. Add salt to taste.
FOR THE VEGETABLES
- Heat the oven to 425 degrees. Place the broccoli and asparagus on a baking sheet. Drizzle with olive oil and sprinkle with sea salt.
- Place the sheet in the oven and roast until the vegetables are cooked through and starting to brown, about 25 minutes.
FOR THE PASTA AND TOFU
- Bring a large pot of well-salted water to a boil over high heat. Add the linguine and cook according to the package directions.
- In the last minute of cooking, add the frozen peas to the pot. Drain the pasta and peas and set aside.
- Meanwhile, dust the tofu with turmeric. Use the nonstick spray to lightly oil a sauté pan over medium-high heat and sear the tofu until heated through.
TO SERVE
- Pour the pesto over the pasta and toss. Add the roasted vegetables and toss again.
- Plate the pasta and top with the seared tofu and blistered cherry tomatoes. Finish with the toasted sesame seeds and freshly ground black pepper.
