Creamy Pesto Pasta with Coconut Tofu

Toast 2 tablespoons chopped walnuts.

In a high-speed blender, blend on high: 2 tablespoons toasted walnuts, 2 cups loosely packed fresh basil leaves, 3 cloves garlic, 1/4 cup + 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 pesto to a medium saucepan. Add 2 cups non-dairy milk, 2 tablespoons nutritional yeast, 1 tablespoon + 1 teaspoon arrowroot or cornstarch, and 1 teaspoon salt. Whisk to combine.

Turn on stove and cook over medium-high heat until thickened. Stir in desired amount of cooked pasta.

Press 1 block tofu (14 ounces). Cut lengthwise into 4 rectangles. Sprinkle 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, 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, or to taste. Add 3/4 cup canned unsweetened coconut milk. Optional: mix in about 1/2 cup shredded coconut. Mix well.

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

Coat the tofu first with the batter, then with the flour, and finally with the batter one more time. Shake each time to remove any excess.

Once the oil is shimmering, cook the tofu for about 3 minutes on each side, or until crispy. You may need to fry in batches.