This super-easy recipe came together quickly with things I had on hand, and was a great way to use the basil that's exploding in the yard! The recipe asks you to make Tofu Feta, but you could just use store-bought feta, or if not vegan, use the real thing! The recipe comes from The Buddhists Chef's "Vegan Comfort Cooking" by Jean-Philippe Cyr. Great book with tons of potential for more great finds!
1 Block Tofu
4 cloves minced garlic (or 2 tsp)
3 Tbsp apple cider vinegar
2 Tbsp olive oil
4 tsp salt
2 tsp dried oregano
2 tsp maple syrup
For the Pesto:
1/2 cup fresh basil leaves
1/2 cup raw cashews
1/2 cup olive oil
1/4 cup nutritional yeast (optional)
1 clove garlic, minced
Salt and pepper to taste
1 lb package dry pasta
Make the Tofu Feta. Use a tofu press to get rid of excess moisture; if you don't have a tofu press, wrap the block in paper towel and place a frying pan on top to release some of the moisture.
Mix all the other ingredients for the Tofu Feta in a bowl.
Cube the tofu and put it in a Ziploc bag with the seasoning/oil mixture. Set aside in the fridge until ready to serve the dish.
In a food processor, combine all the ingredients for the pesto.
Boil the pasta according to the package instructions. When the pasta is done, drain and combine the pesto with the pasta in the pan, adding some pasta water if needed.
Garnish with basil, crumble the tofu feta on top and serve.
Vegan rating: ⭐⭐⭐⭐⭐ Delicious and easy - what more can I ask?
Carnivore rating: ⭐⭐⭐⭐⭐