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Prep
Difficulty
Easy
Time
Estimate
45 mins
Preheat the oven. Wrap and press the tofu, to squeeze out the excess liquid. Bring the water to a boil. Slice and prepare the chard for the pesto. Slice the roots and sauté. Dip and press the tofu and bake. Boil the pasta. Continue to sauté the roots until done. When the pasta is cooked, toss with the pesto and finish with the root sauté. Serve with the Parmesan Tofu Slabs.
A crusty golden coating of Parmesan makes tofu crave worthy. Deep in my heart I wanted the cheese to overpower so much that you would barely taste the tofu. Alas, this is not the recipe that turns tofu into cheese. However, I like to think it gets pretty darn close!
Do you miss pesto in the chilly winter months? Rainbow chard and other dark leafy greens are more readily available than basil and make an excellent pesto, too. We use the stalks in this dish as well for their crunchy almost-celery texture. Tossed with pasta and a few root vegetables, this vegan pesto dish is fabulous. If you love cheese, add a generous pinch of parmesan to the pesto and sprinkle a bit on at the end. Otherwise, this recipe is totally vegan.
