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Veganuary is a challenge that involves following a vegan diet for the entire month of January. Kiki is our resident vegan expert so shoot her any vegan questions you may have! In the meantime, add this Tofu Pesto Parmigiana recipe to you must-make lineup!
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Tofu Pesto Parmigiana
(Instructions for the Ninja Woodfire Outdoor Oven, but could be made in a traditional oven as well)
Serves 6
Prep Time: 15 minutes
Roast Time: 40 minutes
Total Time: Approximately 1 hour
Ingredients:
2 350g packages Organic Extra Firm Tofu
1/2 cup tapioca starch
1 1/2 cups panko breadcrumbs
1/2 cup soy milk
1 tbsp tamari
1 tbsp hot sauce
1/2 cup prepared pesto (make sure it’s vegan, or use homemade!)
1 cup tomato sauce
Olive oil spray
For the cashew bechamel:
1/2 cup cashews, soaked
1/4 cup nutritional yeast
Juice of half a lemon
Splash of water
Salt and pepper to taste
Directions:
Set up three plates for breading the tofu: one with just the tapioca starch, one with the panko, and one with the soy milk, tamari and hot sauce whisked together. Slice each block of tofu into three equal pieces (or in whichever shape you’d prefer). Start by pressing the tofu into the tapioca starch. Lightly shake off the excess starch, and dip it in the soy milk mixture. Lastly, press it into the panko breadcrumbs. Place the tofu on a parchment lined tray (we used the tray that comes with the oven). Repeat with all pieces of tofu. Lightly spray breaded tofu with olive oil. Preheat the Ninja Outdoor Woodfire Oven to the BAKE function, but increase the temperature to 425 degrees F. (If you don’t have this oven, doing this in the indoor oven will work as well, just adjust cooking times accordingly). Allow to cook for 15 minutes, flip the tofu, then cook for another 15 minutes. Remove from the oven, add the sauce, bechamel, and pesto, and return to the oven for another 10 minutes. Serve with your favourite pasta, and Cesar salad. a