Creamy Pesto Pasta with Coconut Tofu

Toast 2 tablespoons chopped walnuts.

In a high-speed blender, blend on high the toasted walnuts, 2 cups loosely packed fresh basil leaves, 3 cloves garlic, 1/4 cup plus 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 the pesto to a medium saucepan.

Add 2 cups non-dairy milk, 2 tablespoons nutritional yeast, 1 tablespoon plus 1 teaspoon arrowroot or cornstarch, and 1 teaspoon salt then whisk to combine.

Cook over medium-high heat until thickened.

Stir in the desired amount of cooked pasta.

Press the 14-ounce block of tofu.

Cut the tofu lengthwise into 4 rectangles.

Sprinkle the 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, and 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, and 3/4 cup canned unsweetened coconut milk; optionally mix in 1/3 cup shredded coconut.

In a large non-stick skillet, add enough oil to reach about one third up the sides of the tofu and heat over medium-high heat until shimmering.

Coat the tofu first with the batter, then with the flour mixture, and finally with the batter again, shaking off excess each time.

Fry the tofu for about 3 minutes on each side or until crispy, frying in batches if necessary to avoid overcrowding.