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8 Comments
That’s CAD 2.50. The quantity is probably more than what it looks like.
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Here is my recipe for making 5 portions ahead of time:
**Pasta:**
Boil 350g of brown pasta for 11min. Then drain and put in a big container.
**Pesto:**
Wash one bunch of Kale and optionally a few leaves of basil. Put in a blender. Add 15g of olive oil, one garlic clove, lemon juice (half-a-lemon), handful of nuts (like cashew or walnuts), salt, and optionally 20g of nooch. Blend and set aside in a container.
**Tofu feta:**
Cut a tofu brick (about 400g – 500g) into small pieces. Toss with lemon juice (half-lemon), salt, 2 tablespoons apple cider vinegar, and oregano (or any other italian seasoning). Set aside.
You can put these three things in the fridge for 3-5 days.
**To make for consumption:**
Cut up some red bell pepper in thin, long slices and saute them for 5 minutes. Add 1/5th of the cooked pasta. Saute for 1 minute. Move the contents to a plate. Add 1/5th of the pesto, and mix. Add 1/5th of the tofu feta, and chopped cherry tomatoes on top. Sprinkle salt and pepper. Eat mindfully.
that’s a lot of pepper
Looks great 😊
Does the tofu feta just taste like raw tofu or does the acidity counter that taste? Looks sooo delicious thanks for the recipe!
Mmmm I love pesto!
Looks great! What type/firmness of tofu do you use?
I’ve been looking for a recipe similar to this. Did you press the tofu before slicing and marinating?
made this and can confirm it is delicious and easy and so fresh! loveeee