Basil Pesto Raw Zucchini Noodles with Tofu Steak
To make the Tofu:
1 Package extra firm tofu
2 Tbsp. Sunflower or canola oil
Wrap the tofu in a towel and place it between two plates. Place a heavy object (such as a cookbook) on top of the tofu. Squeeze the liquid out for 8 to 24 hours. Switch the towel out on an as needed basis. Cut the tofu in half horizontally. Cut each rectangle into fourths (you'll have 8 pieces total). Heat 2 Tbsp. sunflower oil in a sauté pan. Pan fry the tofu for 5 to 10 minutes on each side. Set aside.
To make the Zucchini Noodles:
3 Medium zucchini
Use the zucchini noodle machine (such as a Zoodler) to make raw noodles. Put the noodles in a large bowl.
To make the Basil Pesto:
3 c. Fresh basil
1/2 c. Nutritional yeast
1/2 c. Raw cashews
1 c. Olive oil
1 tsp. Salt
1/2 tsp. Pepper
In the food processor combine all of the ingredients. Pulse for 2-3 minutes and set aside.
1/2 c. cherry tomatoes (optional)
1 can chickpeas (drained and rinsed, optional)
Combine the zucchini noodles and 3/4 of the basil pesto. Stir the noodles and pesto together well. In a separate bowl, combine the tofu steak and the rest of the pesto. Stir together well. Place the tofu steak on top of the noodles. Add 1/2 c. cherry tomatoes and the can of chickpeas and serve chilled.
Serving size: 4