Creamy Pesto Pasta with Coconut Tofu

1. Toast 2 tablespoons chopped walnuts

2. 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

3. Transfer pesto to a medium saucepan and add 2 cups non-dairy milk, 2 tablespoons nutritional yeast, 1 tablespoon + 1 teaspoon arrowroot or cornstarch, and 1 teaspoon salt

4. Whisk to combine, then cook over medium-high heat until thickened

5. Stir in desired amount of cooked pasta

Tofu

1. Press 1 block tofu (14 ounces)

2. Cut lengthwise into 4 rectangles and sprinkle with a dash of salt

3. 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

4. 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 1/2 cup shredded coconut

5. 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

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

7. Once the oil is shimmering, cook the tofu for about 3 minutes on each side or until crispy, frying in batches if necessary to avoid overcrowding