Recipe #5942
Mediterranean-style Vegetables with Pesto and Tofu
| Preparation: | 15 min |
| Marinating/Waiting: | 30 min |
| Cooking: | 10 min |
| Total: | 55 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Tofu |
| Source: | Académie Culinaire |
Wine & food pairing
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Recipe ingredients
- 2 garlic cloves
- 1 21-g package fresh basil, leaves only
- 1 tsp. (5 mL) coarse salt
- 1/2 lemon, juiced
- 1/4 cup (60 mL) Irresistibles extra virgin olive oil*
- 1 lb. (454 g) firm tofu, cubed small
- 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil*
- ½ large onion, diced
- 1 green pepper, diced
- 1 yellow pepper, diced
- 2½ cups canned crushed tomatoes and juice
- 20 whole pitted black olives*
- Salt and pepper to taste
Preparation
Pesto
In a food processor, combine garlic, basil, coarse salt, lemon juice and olive oil.
Transfer to a bowl. Stir in cubed tofu and marinate at least 30 minutes in the refrigerator.
In a skillet over medium-high heat, brown onion and peppers 3 – 4 minutes.
Stir in tofu cubes and marinade, tomatoes and juice, and olives and reduce over low heat for about 5 minutes until all liquid has evaporated.
Adjust seasoning and serve immediately.
Suggestion
You can also use commercial pesto thinned with the juice of ½ lemon.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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