Tag Archives: pesto

Barbecued Tofu and Gluten Free Pasta with Zucchini and Pesto

15 oz block extra firm tofu; use organic to avoid GMOs
1/2 teaspoon sea salt
pinch fresh ground black pepper
1/4 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon oregano
1/4 cup fresh pressed lime juice (or apple cider vinegar)
1/4 cup maple syrup (or brown sugar)
1/4 cup ketchup
2 Tablespoons extra virgin olive oil
1-2 cloves garlic; crushed

**Prepare several hours in advance or overnight to allow flavors to marinate into the tofu.**

Drain tofu and cut into desired shape and size. Place in a glass or ceramic container. Sprinkle the top of the tofu with herbs and spices. Combine the lime juice, maple syrup, ketchup, extra virgin olive oil and garlic in a small bowl and pour over the tofu pieces. Cover and refrigerate until ready to bake.

Preheat oven to 375. Pour the tofu and marinade onto a small (9×10″) roasting pan or large cast iron skillet, arrange in a single layer and bake for 20 minutes. You may finish the baking under the broiler for a few minutes (I considered it but the rest of the meal was ready to go).

14-16 oz (gluten free) pasta
4 Tablespoons extra virgin olive oil
1 onion; quartered and thinly sliced
1/2 teaspoon sea salt
2 zucchini (I used 1 green and 1 yellow- a cross between summer squash and zucchini); cut into bite sized pieces
pinch-1/8 teaspoon freshly ground black pepper
4 cloves garlic
1 1/2 cups fresh basil leaves
1 cup grated pecorino Romano (optional for vegans)

Preheat a wide bottom pot or large skillet with a lid over medium heat. Add olive oil and onion sprinkle with the sea salt and sauté for 5 minutes.

Meanwhile bring a large pot of water to boil for the pasta.

Add the prepared zucchini to the sautéed onions, stir, cover and allow to cook over medium heat for 5-10 minutes until starting to get tender. Stir occasionally to cook evenly.

Meanwhile, Cook the pasta according to package directions.

Then place the garlic in a food processor and finely chop. Scrape down sides, add the basil and process till finely chopped.

Drain the pasta and return to the large pot. Add the grated Romano cheese, sautéed vegetables, black pepper and chopped garlic and basil. Mix well and serve.


Quick Purple Pesto Pasta Salad

DSC_00018 oz whole wheat pasta (or gluten free)
florets of 1 head of broccoli; cut into bite sized pieces
2 cups cherry (or regular) tomatoes; cut into bite sized pieces
1 small onion; quartered and sliced
3 cloves garlic
1/2-1 teaspoon sea salt
pinch-1/4 teaspoon fresh ground black pepper
4 Tablespoons extra virgin olive oil
1 cup purple basil leaves (any will do but the purple is in great abundance in our garden now)
1 cup shredded pecorino romano (optional)

Bring 2 quarts water to boil for the pasta. Meanwhile, prepare the vegetables and place in a large colander and set aside. Cook the pasta according to package directions.
Prepare the purple pesto; place garlic and salt in a food processor and blend till finely minced. Scrape down sides and add pepper, olive oil and basil to the food processor and blend until basil is finely minced.
Strain the pasta over the vegetables (this is a “quick steam” technique I picked up along the way of making hurried meals). Pour the vegetables and pasta into a bowl, add the pesto and toss together. Add the cheese and mix or serve the cheese on the side. Eat warm or chill then serve.