Creamy Pesto Pasta with Coconut Tofu
Ingredients
- 2 tablespoons chopped 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
- 1/2 cup water
- 2 cups non-dairy milk
- 1 tablespoon + 1 teaspoon arrowroot or cornstarch
- 1 block tofu (14 ounces)
- Salt
- 3/4 cup flour
- 1 teaspoon garlic powder
- 3/4 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup cornstarch
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 3/4 cup canned unsweetened coconut milk
- Oil for frying
- Shredded coconut (optional)
Preparation
Toast the chopped walnuts in a pan.
Blend the toasted walnuts, basil leaves, garlic, extra virgin olive oil, nutritional yeast, lemon juice, salt, and water in a high-speed blender until smooth.
Transfer the pesto to a medium saucepan and add non-dairy milk, arrowroot or cornstarch, and salt. Whisk to combine and cook over medium-high heat until thickened.
Cook desired amount of pasta according to package instructions.
Press the tofu and cut it lengthwise into 4 rectangles. Sprinkle rectangles with salt.
In a rimmed dish, mix flour, garlic powder, paprika, black pepper, and salt.
In a wide bowl, mix cornstarch, paprika, garlic powder, black pepper, salt, and canned unsweetened coconut milk (optional: mix in shredded coconut). Mix well.
Heat oil in a large non-stick skillet 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.
Fry the tofu for about 3 minutes on each side, or until crispy. Fry in batches if necessary.
Serve the creamy pesto sauce over the cooked pasta and top with the coconut tofu.