COURGETTE AND TOFU NOODLES WITH CORIANDER PESTO
Prep time 10 mins Cooking time 20 mins Serves 4
4 tbsp olive oil
250g firm tofu, coarsely chopped
250g yellow patty pan squash, quartered 350g courgette, halved lengthways, chopped coarsely
2 tsp finely grated fresh ginger
2 cloves garlic, crushed 1 tbsp light soy sauce 180g dried soba noodles ½ cup (75g) roasted cashews, chopped coarsely 1 cup loosely packed fresh coriander leaves
1 cup (150g) roasted cashews
3 cups loosely packed fresh coriander leaves
1 clove garlic, crushed
2 tsp finely grated lemon rind
1 tbsp lemon juice
1 fresh long green chilli, seeded, coarsely chopped ½ cup (125ml) olive oil
Make coriander pesto: Blend or process ingredients until smooth; season to taste.
Heat 2 tbsp of the oil in a large deep frying pan over high heat; cook tofu for 3 mins each side or until golden. Remove from pan; keep warm. Heat remaining oil in same pan; cook squash and courgette, stirring, for 5 mins or until golden and tender. Add ginger and garlic; cook, stirring for 30 seconds or until fragrant. Add sauce; cook for 1 minute. Meanwhile, cook noodles in a large saucepan of boiling water, uncovered, until just tender; drain. Return noodles to pan, add pesto; toss to combine. Serve noodles with courgette mixture and tofu; top with cashews and coriander.
Fuel your body with wholesome courgette and tofu noodles and coriander pesto – a delicious combination full of nourishing goodness!