Brooklyn Bliss

I was trying to figure out a good use for my homemade pesto this week (besides making a pasta with it), and I came up with this gem of a recipe.  It would be easy to create your own variation of it by swapping out whatever vegetables and grains (or even pasta!) you prefer.  This is the way I made it which was formulated to use up all of my CSA produce for the week as well as some leftover rice I had from a previous meal.

PESTO TOFU WITH ROASTED VEGETABLES
Serves Four

 Ingredients:

• 1 package of firm tofu, pressed and drained, sliced into tofu “steaks”
• 1 small chopped onion
• 1 medium fennel bulb, chopped with fronds reserved (chop similar to how you would dill)
• 1-2 medium tomatoes (I used an heirloom)
• olive oil
• salt and pepper to taste
• 2 cups cooked brown rice
• 1/2 cup pesto (either jarred or from scratch, see my recipe here)
• 1/2 cup Daiya Mozzarella (or real mozzarella if you’re not vegan)

Instructions:

1. Preheat oven to 450 degrees.
2. Arrange chopped tomatoes, fennel bulb and onions in the bottom of a 9×18 inch baking dish.  Drizzle with olive oil, sprinkle with salt and pepper, and toss to evenly coat the veggies and the bottom of the pan.
3. Arrange tofu steaks on top of the vegetables.  Bake at 450 degrees for 20 minutes.
4. Remove baking dish from oven, and move the tofu slices to a plate.  If a lot of liquid has accumulated in the bottom of the dish (which happens when using tomatoes), you can drain some of it. 
5. Take 1/4 cup of the pesto and toss with the vegetables.  Brush the tofu steaks with the remaining 1/4 cup pesto.  Rearrange the tofu on top of the vegetables, and sprinkle with shredded cheese.  Place back in the oven and bake for another 10-15 minutes until pesto is heated through and cheese is melted.
6. Remove from oven.  To plate, use a 1/2 cup of rice to create a “bed” for the rest of the dish to sit upon.  Then arrange tofu slices leaning to the side of the rice, and top the rice with the roasted vegetables.  Garnish with fennel fronds and enjoy!