A dinner option from the V-Healthy meal plan.
Preparation Notes
Time includes marinating time.
Ingredients
- 250g tofu, pressed for 30 minutes, then chopped
- 6 cloves garlic
- 1 tsp olive oil
- 1 tsp salt
- 80g fresh basil
- 1 lemon finely grated zest and 3 tbsp juice
- 2 cloves garlic, finely chopped
- 25g pine nuts
- 2-3 tsp vegetable stock powder
- Pinch of caster sugar
- Salt and pepper to taste
- 6-8 tbsp low-fat natural yogurt
For the mixed Mediterranean sald
- A selection such as frissee, strips of red and yellow pepper, halved cherry tomatoes, thinly sliced fennel
Method
- Finely chop 6 garlic cloves and place in a small food processor with oil and salt and blend to from a paste. Dot the garlic paste over the tofu cubes and, mix taking care not to break the cubes. Cover tightly and marinate in fridge for between 1 and 12 hours.
- Preheat oven to 180°C / 160°C / Gas mark 4. Line baking tray with baking parchment/non-stick baking paper.
- Place tofu on lined baking tray and cook for 30 minutes, stirring after 20 minutes.
- Put basil leaves, lemon zest and juice, garlic and pine nuts into a processor and blend until a paste is formed. Add stock powder, sugar, salt and pepper and process again briefly.
- When the tofu is cooked turn off oven. Put half the pesto into a large bowl. Add cooked tofu and gently turn it over to cover all cubes. Put tofu back onto baking tray and return to oven for 5 minutes. Remove from oven and leave to cool.
- Mix yoghurt with 6–8 tsp of remaining pesto. Arrange the salad on individual plates, scatter with tofu cubes and dress with a little of the yoghurt. Serve the remaining dressing separately.
