* 200g sun dried tomatoes * 200g roasted red pepper * 30g fresh basil * 2 garlic clove * 40g pine nuts * 2 tbsp nooch * 3 tbsp olive oil from sun dried tomatoes * Salt and pepper to taste
**Tofu**
* 1 block tofu (200g), halved then scored * 1 tsp smoked paprika * 1/2 tsp garlic powder * 1/2 tsp onion powder * 1/2 tsp dried oregano * 1/2 tsp dried thyme * 1/4 tsp chili flakes * 1 tbsp olive oil * Salt and pepper to taste
**Pasta**
* 200g pasta of choice * Reserved pasta water
###Instructions
1. Pat the tofu dry, cut it in half, and score the surface to create a grid pattern. In a container, mix olive oil, smoked paprika, garlic powder, onion powder, oregano, thyme, chili flakes, salt, and pepper then add the tofu and allow to marinate for 10 minutes. 2. Pop into a preheated air fryer(190ºc) or oven(200º) for 16-20 minutes. 3. Add sun-dried tomatoes, roasted red peppers, basil, garlic, pine nuts, nutritional yeast, olive oil, salt, and pepper to a food processor. Blend until smooth, scraping down the sides as needed. Add 1–2 tbsp of water if necessary for consistency. 4. Cook the pasta according to package instructions. Reserve 1 cup of pasta water before draining. 5. Return the drained pasta to the pot. Add the roasted red pepper pesto and toss to coat. Add reserved pasta water, 1–2 tbsp at a time, to achieve a creamy consistency. 6. Serve up the pasta with the tofu, add fresh basil, nooch and. Crushed pine nuts then enjoy!!
2 Comments
###Ingredients
**Pesto**
* 200g sun dried tomatoes
* 200g roasted red pepper
* 30g fresh basil
* 2 garlic clove
* 40g pine nuts
* 2 tbsp nooch
* 3 tbsp olive oil from sun dried tomatoes
* Salt and pepper to taste
**Tofu**
* 1 block tofu (200g), halved then scored
* 1 tsp smoked paprika
* 1/2 tsp garlic powder
* 1/2 tsp onion powder
* 1/2 tsp dried oregano
* 1/2 tsp dried thyme
* 1/4 tsp chili flakes
* 1 tbsp olive oil
* Salt and pepper to taste
**Pasta**
* 200g pasta of choice
* Reserved pasta water
###Instructions
1. Pat the tofu dry, cut it in half, and score the surface to create a grid pattern. In a container, mix olive oil, smoked paprika, garlic powder, onion powder, oregano, thyme, chili flakes, salt, and pepper then add the tofu and allow to marinate for 10 minutes.
2. Pop into a preheated air fryer(190ºc) or oven(200º) for 16-20 minutes.
3. Add sun-dried tomatoes, roasted red peppers, basil, garlic, pine nuts, nutritional yeast, olive oil, salt, and pepper to a food processor. Blend until smooth, scraping down the sides as needed. Add 1–2 tbsp of water if necessary for consistency.
4. Cook the pasta according to package instructions. Reserve 1 cup of pasta water before draining.
5. Return the drained pasta to the pot. Add the roasted red pepper pesto and toss to coat. Add reserved pasta water, 1–2 tbsp at a time, to achieve a creamy consistency.
6. Serve up the pasta with the tofu, add fresh basil, nooch and. Crushed pine nuts then enjoy!!
[Source](https://www.instagram.com/reel/DLDN4E2KkKI/)
What’s the significance of the “yesterday’s price/today’s price” line?