Get ready to kickstart our grab and go series with an incredible recipe: Pesto fusilli with air-fried tofu!
This versatile option is an absolute must-try because you can conveniently prepare it in advance and enjoy it both hot or cold. And here’s a tip: only mix the pasta with pesto when you’re ready to eat, leaving the sauce on top if you’re not consuming it right away. Mix it to perfection when you’re ready to dig in!
Now, let’s talk about how amazing this meal is for you. With whole grain pasta providing a generous amount of fiber, tofu serving as an excellent plant-based source of protein, and healthy fats from cashews, this whole food plant-based delight is not only incredibly delicious but also the perfect company for your busy day out or a satisfying evening meal at home after a long day at work.
So, get ready to indulge in this flavorful creation!
Pesto fusilli with air-fried tofu
Serves: 4
Prep time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Ingredients:
- 1 block of firm tofu, pressed and cut into cubes
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 2 tbsp soy sauce
- 12 oz whole wheat fusilli pasta
- 2 cups of fresh basil
- 1/4 cup of water
- 2 garlic cloves
- 1/2 cup of cashews, plus 2 tbsp crushed for garnish
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp nutritional yeast
- Salt and pepper to taste
Instructions:
- Place 1/2 cup of cashews into a pot, cover with water, and bring to a boil. Once the water is boiling, remove from heat, and cover. Let it sit for about 10 minutes.
- In a mixing bowl, add the pressed cubed tofu, soy sauce, smoked paprika, and garlic powder. Gently mix to combine. Spread evenly on a cookie sheet lined with parchment paper and air fry at 425°F for 20 minutes, flipping halfway through.
- Bring a pot of water to a boil and cook the pasta until fully cooked but firm.
- For the pesto, add the basil, garlic, cashews, nutritional yeast, lemon juice, and water into a food processor and blend until smooth. Taste and adjust the seasoning with salt and pepper.
- Drain the pasta and toss with the basil and cashew pesto.
- Serve alongside with baked tofu and garnish with crushed cashews.
