Baked Tofu With Roasted Beet Noodles With Kale Pesto

I was very inspired by this recipe Roasted Beet Noodles With Pesto And Baby Kale, so I made it my way! I started making kale pesto because, I really love pesto but, I wanted to make it healthier.

Dinner

Baked Tofu With Roasted Beet Noodles With Kale Pesto.

4 Servings

Ingredients:

  • 6 beets, trimmed and peeled
  • 1 block extra firm tofu
  • 1/2 cup olive oil
  • 1/4 cup nutritional yeast
  • 1/4 cup sunflower seeds
  • 4 cups chopped kale
  • handful fresh basil
  • 4 roasted garlic cloves
  • juice of 1 lemon
  • salt and pepper

Instructions:

  1. Drain and press the tofu. When it’s dry, marinate it in a splash of soy sauce mixed with hot sauce.
  2. Then bake it for 45 minutes in a 400 degree fahrenheit oven.
  3. Use a Veggettito make beet noodles.
  4. Toss the beet noodles in a drizzle of olive oil, salt and pepper.
  5. Place beet noodles on a baking sheet and bake for 10 minutes at 400 degrees fahrenheit.
  6. Place the remaining 8 ingredients in a food processor and process until smooth.
  7. Toss the beet noodles in a bowl with the pesto.
  8. Slice up the tofu and serve it with the pesto beet noodles.

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