Pesto stuffed tofu "steaks"

This recipe is unique, tasty and pretty easy! I got the idea from Robin Robertson's "Vegan Planet" book and had a lot of fun with this. It can easily be modified or change to incorporate different variations of pesto or different sauces on top. You can accompany it with a side of steamed veggies in the same sauce or over pasta. This recipe serves two people with around 25 grams of protein per serving.



Ingredients:

1 package extra firm tofu

1 batch of homemade pesto

Olive oil

soy sauce or tamari

salt and pepper to taste

Sauce of choice- you can use store bought marinara, or make your own garden fresh tomato and/or pepper sauce. I made a homemade sauce with a couple home grown bell peppers, a few tomatoes, a handful of nutritional yeast and some salt and pepper to taste and blended them together in a food processor! You can add some pre-soaked cashews for a creamier sauce.

Directions:

Open and drain package of tofu and put the tofu block on a cutting board. Cut tofu into 4 equal 1 inch thick rectangles. Make a slit in the side of each rectangle to form a pocket, but don't cut all the way through to the other side.

Stuff each tofu by putting about 1 tablespoon (or however much you can get to fit) of pesto into each pocket gently with a spoon.

Heat a skillet over medium heat and add a little olive oil. Place each stuffed tofu "steak" carefully in the skillet and let cook until the cooked side is golden brown. Drizzle a little soy sauce on top of each tofu steak and then flip and cook on the other side the same way. Season with salt and pepper to taste.

Put your cooked tofu "steaks" onto two plates (two pieces per serving). Enjoy over pasta or with some fresh cooked veggies. Top your stuffed tofu with the sauce of your choice and add some pesto on top. I enjoyed mine with some fresh mung bean sprouts. Wait for the tofu to cool, and enjoy!