Makini's Vegan Kitchen by Makini Howell

Author:Makini Howell [Howell, Makini]
Language: eng
Format: epub
Publisher: Sasquatch Books
Published: 2023-03-21T00:00:00+00:00

Pesto Tofu with Smashed Purple Potatoes and Charred Asparagus (GF)

Pesto Tofu with Smashed Purple Potatoes and Charred Asparagus (GF)

Sometimes it’s hard to get tofu to absorb a tasty marinade. In this recipe I use a spicier sauce to impart flavor, but the dish doesn’t end up super spicy, just nice and flavorful. It’s one of Plum’s most popular.

Makes 4 servings

For the pesto tofu:

¼ cup (about 20 small to medium) roughly chopped garlic cloves

¼ cup finely chopped red onion

¼ cup roughly chopped kalamata olives

4 firmly packed cups fresh parsley leaves (from about 2 medium bunches)

¼ cup fresh oregano leaves

1 cup olive oil

1 tablespoon freshly squeezed lime juice

1 tablespoon red wine vinegar

4 teaspoons paprika

1 tablespoon sugar

1 teaspoon cayenne (optional)

1 teaspoon crushed red pepper flakes

Sea salt

1 to 2 pounds firm or extra-firm tofu (preferably your favorite local brand), cut lengthwise into five ½-inch-thick pieces

Olive oil cooking spray

1 cup Basil-Walnut Pesto (this page)

For the smashed purple potatoes:

1 pound (about 8) baby purple potatoes

¼ cup plus 3 tablespoons olive oil, divided

3 garlic cloves

Sea salt and freshly ground pepper

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh chives, rosemary, or thyme

Zest and juice of 1 medium lemon

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