Courgetti with Sun-dried tomato pesto and blackened tofu
Now that Spring is very gently on it’s way I find myself wanting lighter options that work to prep in advance for lunch or a quick dinner. Tofu is an amazing source of vegan protein but it definitely needs work both in terms of flavour and texture. The recipe below has so many gorgeous spices and paired with the courgetti it’s a simple and fresh dish.
What brings it all together is a few spoonfuls of the delicious Genovese Sun-Dried Tomato Veggie Earth Pesto. This is absolutely delicious and one of my kitchen staples because it very easily elevates almost anything you pair it with. Not only is is vegan, gluten free and nut free, it also has a 60 day shelf life so it’s perfect to stock up on whilst we are likely to be at home more in the coming months.
Sun-dried tomato Courgetti
1 courgette per person - sprialized.
1 tablespoon of Veggie Earth Sun dried tomato pesto - more for garnishing.
Olive oil
Salt and Pepper.
Blackened Tofu
1 block firm or extra firm tofu
3 tablespoons tamari
1 tbsp. paprika
2 tsp. black pepper
1 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cayenne pepper
Spiralize your courgette and in a bowl add a pinch of salt and a teaspoon of olive oil.
Toss it around to ensure it’s coated. Allow it to sit for a minute for the salt to go to work tenderising the courgette. Add in a tablespoon of Genovese Veggie Earth Sun-dried Tomato Pesto and stir till combined.
Slice tofu into four thick pieces, about 1-inch thick.
Place soy sauce in a shallow pan and add the tofu. Allow tofu to marinate for at least 30 minutes (more is fine), turning once or twice to marinate the tofu evenly.
Make a blackened seasoning mixture by combining the paprika, pepper, salt, garlic powder, onion powder, cayenne pepper in a small bowl.
Remove the tofu from the soy marinade and dip each side into the blackened seasoning spice mixture, making sure the tofu is generously coated with the spice mixture. Don't skimp- this is where all the good flavor comes from!
Grill on a medium-hot grill for about 4 to 5 minutes on each side, or until done. You could also pan-fry your tofu in a few tablespoons of oil. Serve on top of the sun-dried tomato courgette. Add a drizzle of olive oil and a final spoonful of pesto.
Images - Sean Macnamee.
Thank you to Genovese for collaborating with me on this post. See Genovese.ie for stockist information.
