Tofu Steak with Raw Zucchini Noodles and Vegan Cilantro Walnut Pesto
Updated: Aug 1, 2020
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 Cilantro Walnut Pesto:
1 c. Fresh cilantro
1/2 c. Walnuts
1/2 c. Nutritional yeast
1/2 c. Olive oil
1 tsp. Salt
1 tsp. Pepper
Combine all of the ingredients in the food processor and blend for 3 to 5 minutes. Store for up to 1 week.
1/2 c. cherry tomatoes (optional)
Combine the zucchini noodles and 3/4 of the cilantro walnut 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 serve chilled.
Serving size: 4