I have been wanting to post this Pesto Tofu recipe for such a long time and have no idea why I haven’t gotten around to it until now. But here it is! So flavourful and very easy to make and only uses a handful of ingredients, the majority of which you’ll already have in your storecupboard and fridge anyway!
The dish is healthy and will certainly serve at least two, usually with plenty of leftovers for another day when you can’t really be bothered in the kitchen (we all have those days!). Enjoy!!
Pesto Tofu Rice
Prep time
Cook time
Total time
Serves: 2 Servings
Ingredients
- 200g Tofu (drained & crumbled into small pieces)
- 1 tablespoon Plant-based Pesto (plus extra)
- Salt & Freshly Ground Pepper
- 1 tablespoon Olive Oil
- 2 Red or Yellow Peppers (sliced)
- 100g Chestnut Mushrooms (quartered)
- 1 Onion (sliced)
- 1 Garlic Clove (crushed)
- 400g Can of Chopped Tomatoes
- 400ml Vegetable Stock
- 2 tablespoons Plant-based Pesto
- 200g Basmati Rice
- 80g Frozen Sweetcorn
Instructions
- Start by adding the crumbled tofu to a bowl along with a tablespoon of the pesto, salt and freshly ground pepper, mix well and set-aside for now.
- Meanwhile heat the olive oil in a large casserole pan on a medium-high heat then add the peppers and fry for 5-8 minutes.
- Next add the mushrooms and sliced onions and fry for a further 8-10 minutes. Once the onions start to brown add the tofu to the pan and continue frying.
- Finally add the remaining ingredients along with the pan lid and simmer gently for 20 minutes (add additional warm water if it starts to dry out).
- After the time is up remove the lid, taste and adjust the seasoning if required (I like to add an additional tablespoon of pesto!) and enjoy!
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