Thursday, October 21, 2010

Pesto Pasta with Tofu Cutlets

This recipe is so easy it almost doesn't even need a recipe. But here's how I did it:

Cook spaghetti according to package directions.
You can find the recipe for my walnut pesto here or use your favorite pre-made pesto. Mix 1/3 cup of pesto to your pasta and top with parmesan cheese (optional).

Tofu Cutlets
Vegan Version: press slices of extra firm tofu into bread crumbs and fry on each side until browned.

Vegetarian version: dip each slice into a bowl of beaten eggs, then dip into bread crumbs. Fry until browned on each side or bake at 375 until browned, turning once.

Serve with your favorite vegetables!

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