Creamy Pesto Pasta with Coconut Tofu

Cook the pasta according to package directions.

Toast the 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. Whisk to combine.

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

Press the tofu to remove excess water. Cut lengthwise into 4 rectangles and sprinkle 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, add 1/3 cup shredded coconut and mix well.

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

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