Mini Meal Prep: Vegan Pesto, Chili Oil, Whipped Tofu
Ingredients: Basil, Aleppo pepper, Extra virgin olive oil, Garlic, Extra firm tofu · 30 min cook time · 350kcal · ₩40,900
Ingredients
1bunch Basil, 2tbsp Aleppo pepper, 200ml Extra virgin olive oil, 2cloves Garlic, 1block Extra firm tofu, 2tbsp Nutritional yeast (nooch), 1tbsp White miso, 1tsp Lemon zest, 1tbsp Lemon juice, 1tsp Salt, 0.5tsp Pepper, 0.5tsp Kala namak (Indian black salt), 1tbsp Tahini, 50ml Creamy oat milk, 100g Cherry tomatoes, 2medium Zucchini, 1can Chickpeas, 50g Roasted pistachios, 0.5bunch Fresh mint, 0.5tsp Flaky sea salt, 1slice Whole wheat seeded sourdough, 1medium Heirloom tomatoes
Instructions
1. Make vegan basil pesto: Combine basil and other pesto ingredients (not specified in detail, but implied from context) in a food processor and blend until smooth. This is an 'everything sauce' for pasta, salads, lentils, beans, or tofu.
2. Make simple chili oil: Combine Aleppo pepper and extra virgin olive oil in a small saucepan. Simmer at the lowest heat possible for three minutes, ensuring tiny slow bubbles to prevent burning the chili flakes. Transfer to a clean jar. Store in the fridge for 1-2 weeks, or in a sterilized jar at room temperature.
3. Make whipped tofu: Mince garlic in a food processor. Crumble in a block of extra firm tofu (no need to press). Add nutritional yeast, white miso, lemon zest, lemon juice, extra virgin olive oil, salt, and pepper. Blend until smooth and creamy.
4. Prepare tofu scramble: Use a recipe for tofu scramble, incorporating kala namak (Indian black salt) for an eggy flavor, and a generous tablespoon of tahini combined with creamy oat milk for richness.
5. Serve tofu scramble: Eat plain or enhance with prepared pesto and sliced cherry tomatoes.
6. Roast chickpeas: Roast chickpeas until golden brown and crispy for the zucchini salad.
7. Prepare zucchini for salad: Julianne cut zucchini into skinny, bite-sized pieces. Keep the zucchini raw to absorb dressing better.
8. Make crunchy herby topping: Chop roasted pistachios, slice fresh basil and mint. Mix with lemon zest and flaky sea salt.
9. Assemble zucchini salad: Combine raw zucchini, roasted chickpeas, and herby topping. Add vegan fat or a dollop of whipped tofu.
10. Prepare sourdough toast with whipped tofu: Spread generous amounts of whipped tofu on a slice of whole wheat seeded sourdough. Top with heirloom tomatoes, flaky salt, and black pepper.
11. Enhance sourdough toast: Drizzle with homemade pesto or chili oil.
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