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).
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!