one skillet pesto veggie plates___________________________The awesome thing about pesto is that it suits most vegetables, tubers, and grains. Some good varietals of veggie typically well-priced in spring include asparagus, kale, broccoli, green beans, and peas. Sub the rice for potatoes or even a cauliflower rice/mash if so inclined, though I always have heaps of rice on hand and tend to cook it as my carb accompaniment.
Ingredients
- 2 tbsp olive oil, divided
- 4 bell peppers, sliced fajita-style
- 3 zucchini, sliced into rounds
- 2 pints cherry tomatoes
- 4-6 cloved garlic, minced
- 1/3 cup pesto sauce, homemade or store-bought
- kosher salt & pepper, to taste
- 2 blocks firm or extra firm tofu, cut into cubes (see note)
- 1 tbsp dried oregano
- 2 tsp paprika
- 2 tbsp cornstarch
- kosher salt & pepper
- rice, potatoes, other carbs/grains, to serve (optional)
Instructions
- Heat 1 tbsp olive oil over medium-high heat in a large skillet. Toss tofu cubes with cornstarch, oregano, paprika, salt and pepper (starch helps the tofu crisp up better!) Once pain is hot, place tofu in a single layer and cook, undisturbed, for 4-6 minutes. Flip with tongs and cook another 4-6 minutes until both sides are crisped to your liking. Remove from pan and place on a plate; set aside.
- Add the second tablespoon of oil and reduce heat to medium. Toss vegetables and garlic together and cook for 5-8 minutes until softened. Turn off heat and add basil pesto. Toss to combine. Season with salt and pepper, as desired.
- To portion: add about a cup of veggies to one compartment of a meal prep container or into a tupperwear. Add tofu to a second compartment, or on top. Finish with 1/2-1 cup of cooked rice or potatoes, as desired.
Notes
- If you want to use meat in this recipe, substitute one block of tofu with 1 lb chicken breast, cut into cubes, OR both blocks of tofu with 2 lb chicken breast. Chickpeas would likely work as well! If using chicken or chickpeas, omit cornstarch.