Quick Recipe
Almond crusted tofu on homemade spinach, kale, and basil pesto chickpea pasta (instead of regular pasta)
Tofu (extra firm tofu):
Soaked for 2-3 hours in cashew milk, Franks red hot, vegan chicken flavoring, and flax seeds
Use marinade to alternate with almond coating to make crust.
Coating:
Milled almonds seasoned with salt, pepper, onion powder, garlic powder, paprika.
(I double coated the tofu for extra crunch)
Lime baking sheet with parchment paper or silicon sheet. Drizzle with olive oil and Bake on 425 F for 15 min, flip and cook for another 15min.
Pesto:
2 cups spinach
2 cups kale
1 cup basil
3Tbs nutritional yeast
1 1/2 tsp salt
Pepper to taste
1/4 tsp red pepper flakes
1/4 cup raw cashews
3 Tbs vegetable broth or as much as needed to make pesto paste
Squeeze 1/2 lemon
Blend all ingredients
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