February 04, 2022 2 min read
RECIPE BY LEEKS N BEETS
One word. Scrumptious. The preparation of the tofu is a must for a 'meatier' texture that soaks flavour well! The macadamia pesto is herby and nutty that's perfect to pair with any kind of savoury ingredients. You'll have leftover pesto from this recipe!
1 block extra firm tofu
3 tbsp soy sauce
1 heaping tbsp mellow white miso paste
1 tbsp rice wine vinegar
1 tbsp sriracha
½ tbsp toasted sesame oil
½ tsp onion powder
½ tsp garlic powder
2 cups basil, packed
½ cup macadamia nuts, raw
¼ cup olive oil
3 tbsp nutritional yeast (or sub hemp seeds)
2 tbsp lemon juice
2 medium cloves garlic
½ tsp cayenne (optional)
1 tsp sea salt
Combine all pesto ingredients together in a high speed blender and pulse till smooth.
Use however much you want and store leftover in a jar with an airtight lid up to 5 days in fridge or pour into an ice tray and freeze overnight then pop out the next day and store the pesto cubes in an air tight container up to 4 months in your freezer.
Remove 1 block extra firm tofu from package, wrap in paper towel and place a heavy object on top to press. Let sit for 30 mins to expel extra water.
Pat dry the pressed block of tofu, place in a container or ziplock bag and freeze overnight.
The next day thaw out the tofu, pat dry then crumble break into chunks by hand.
Combine all other ingredients in a container with an air tight lid then toss in the tofu chunks. Gently stir until all the tofu chunks are coated, cover and let marinate in the fridge for an hour.
Heat up a skillet and once hot add the marinated tofu. Cook, stirring frequently, until the tofu is nice and crispy, about 15 mins. Set aside.
Noha | @leeksnbeets
Noha is an Egyptian writer who grew up in Cairo and currently lives in Southern Arkansas. She created LeeksnBeets to show how being vegan does not limit your diet, but instead
provides you with far more freedom to enjoy delicious food that’s not only good for you, but the planet too.
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