How to make basil pesto tofu, courgetti and black olives

This vegan take on classic pasta might not get nonna’s approval but we challenge you to resist it. Cubed tofu fried in basil pesto, served with olive and sun-dried tomato ragu, on courgetti

We’ll call it fusion

Basil pesto tofu, courgetti and black olives

½tsp red chilli flakes
1 red onion
1 red pepper
3tbsp oil
200g passata​
2tbsp vegan basil pesto
2tsp dried oregano
2tsp sunflower seeds
300g courgette
300g firm tofu
30g pitted black olives
40g spinach
60g sun-dried tomatoes

Dice the onion and the red pepper. Slice the black olives and sun-dried tomatoes in half. Rinse the tofu and cut into small 1-2cm cubes. Pat dry with paper towel.

Heat a frying pan with 1tsp oil on a medium heat and cook the tofu for 10 mins until turning golden. Stir in the basil pesto and season with a pinch of sea salt and black pepper, cook for 5 mins.

Meanwhile, heat a medium-sized pan with 1tsp oil on a medium heat and cook the red onion for 5 mins, then add the red pepper for 3 mins. Stir in the passata, spinach, sun-dried tomatoes, black olives, dried oregano and a pinch of red chilli flakes (as many as desired). Simmer for 5 mins until thickened. Season with a pinch of sea salt and black pepper.

Meanwhile, to make the courgetti noodles; remove the ends of the courgettes, but leave the skin on. Prepare the courgette noodles using a peeler and slice the courgettes into long thin strips (or use a julienne peeler or spiralizer if you have one).

Remove the tofu from the pan, cover and keep warm. Heat the same frying pan, add 1tsp oil and cook the courgetti on a medium heat for 1 minute until softened.

Spoon the courgetti into two warm bowls, top with the tomato sauce then the basil pesto tofu. Sprinkle with the sunflower seeds.

Recipe from Mindfulchef.com