Pesto-Stuffed Tofu Recipe

Searing tofu after which stuffing it with a punchy pesto transforms it from ho-hum to yum. Besides, research present that consuming extra plant-based protein on the expense of meat is a recipe for longevity. Using quick-cooking quinoa as a sidekick provides you extra plant protein together with very important vitamins like magnesium, an typically underconsumed mineral used for constructing bones of metal.

Pesto-Stuffed Tofu Recipe

Makes 2 servings


  • 1 cup vegetable broth
  • ½ cup quinoa
  • Extra-firm tofu
  • 1 Tbsp canola oil
  • 1-1/2 Tbsp pesto
  • Salt (to style)
  • Black pepper (to style)


Bring vegetable broth, quinoa and a pinch of salt to a boil. Reduce warmth to medium-low and simmer coated till quinoa is tender and water is absorbed, about 12 minutes. Set apart coated for 5 minutes after which gently fluff with fork. Line a slicing board with a pair sheets of paper towel. Top with a block of extra-firm tofu and a pair extra sheets of towel. Press gently to extract extra liquid. Slice tofu alongside its width into two slabs after which minimize every slab in half. Season each bit of tofu with salt and black pepper. Heat canola oil in a skillet over medium-high warmth. Add tofu squares to pan and warmth till golden and crispy on the underside, about three minutes. Flip and warmth till golden on different aspect, including extra oil to pan if wanted. Spread store-bought pesto on every of two items of tofu, then prime with remaining tofu. Serve stuffed tofu with quinoa.

Matthew Kadey, M.S., R.D., is an writer and journalist who focuses on sports activities nutrition and is the recipient of the 2013 James Beard Award for Food Journalism.


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