• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
youeatlikearabbit.com
  • Recipes
  • Plant Protein
  • Pasta
  • About
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Recipes
  • Plant Protein
  • Pasta
  • About
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • Plant Protein
    • Pasta
    • About
    • Instagram
    • Pinterest
  • ×

    Home » All Recipes

    Red Pepper Tofu + Pesto Veggies

    December 1, 2021 by Taisha Bell

    red-pepper-tofu-pesto-roasted-brussel-sprouts-easy-gluten-free-dinner-ideas

    WHAT YOU NEED
    tofu:⁣

    1 pack tofu, drained and cut into thin slabs⁣
    red pepper sauce:⁣
    1 red bell pepper⁣
    2 T tamari⁣
    2 t garlic powder⁣
    2 T hemp hearts⁣
    1 inch fresh ginger ⁣
    Salt to taste⁣
    ⁣
    Preheat oven to 425 ^blend all ingredients together until smooth^ coat tofu in sauce and allow to soak for 30 minutes. Transfer to a Silpat lined baking pan, keeping tofu pieces saucy (I spooned some extra sauce on top once on the pan). Bake for 30-40 minutes until moisture is lost.⁣
    ⁣
    potato + Brussels:
    2 medium sweet potatoes⁣
    1 lb brussel sprouts⁣
    Olive oil ⁣
    ⁣
    Cut brussel sprouts in half and sweet potato into bite sized pieces. Toss in olive oil just enough to coat. Season with salt and pepper. Spread evenly on baking pan and bake for ~30 minutes until charred and tender at 425 degrees. Toss brussel sprouts and sweet potatoes in pesto when out of the oven (recipe on my website).⁣
    ⁣
    Crimini bacon:
    8 oz crimini mushrooms, thinly cut⁣
    olive oil⁣
    ~1-2 T tamari⁣
    1-2 t Worcestershire⁣
    1-2 t coffee rub, optional⁣ (on my website)
    1 t garlic powder⁣
    salt⁣
    pepper⁣
    ⁣
    Reduce oven heat to 375. Into a large bowl, place cut crimini’s and lightly drizzle with olive oil. Drizzle with tamari and Worcestershire, toss gently to incorporate. Season with coffee rub, garlic powder, salt and pepper. Toss again to combine. Allow to absorb most of the liquid, spread into an even layer on a baking pan and bake until dehydrated, about 20 minutes. Be sure to continue tossing and checking on them. They will burn quickly!⁣

    pesto (~1 cup)
    1 large bunch of basil⁣
    3 kale leaves to help it go further (optional)
    1/4 cup +2 T olive oil, more to thin
    4 cloves garlic⁣
    1 lemon, juiced⁣
    heaping 1/2 cup walnuts⁣
    1 1/2 t salt⁣
    1 t pepper⁣

    Into a food processor add your basil, garlic, olive oil, and lemon juice. Process until all of the basil is chopped finely, scraping the sides. Add in your salt, pepper, and walnuts. Process again until combined and walnuts are pulverized. Give it a taste adding more salt, lemon juice, or olive oil to thin out if you feel it needs it.

    to serve:⁣
    1 1/2 cup white rice⁣
    3 cups water/or broth⁣
    ⁣
    Chopped kale

    Ratings

    Customer Reviews

    « Roasted Carrots and Broccoli with Coconut Rice

    Primary Sidebar

    Hi, I'm Taisha!

    Taisha

    Welcome to You Eat Like a Rabbit. I'm a Registered Dietitian and created this space to help others feel inspired to live a more plant based lifestyle. I've been gluten free for over 5 years and it has changed my life.

    Featured Post

    pumpkin-spice-pancakes

    Pumpkin Spice Pancakes

    See More >>>>

    Copyright © 2023 · You Eat Like A Rabbit