Mediterranean-style Vegetables with Pesto and Tofu

Mediterranean-style Vegetables with Pesto and Tofu
  • 4 servings
  • 0:15 Preparation
  • 0:10 Cooking
  • 0:55 Total Time

Ingredients

Add all
  • 2

    garlic cloves

  • 21 g

    package fresh basil, leaves only

  • 1 tsp.
    (5 mL)

    coarse salt

  • 0.500

    lemon, juiced

  • 1/4 cup
    (60 mL)

    extra virgin olive oil

  • 1 lb
    (454 g)

    firm tofu, cubed small

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 0.500

    large onion, diced

  • 1

    green pepper, diced

  • 1

    yellow pepper, diced

  • 2 1/2 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.

Source: Académie Culinaire

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007