Basil Pesto Crispy Tofu & Soft Polenta Bowl with Asparagus
Big flavour, sensible numbers. This Italian plate pairs crispy tofu with soft polenta for 42g protein and roughly 605 kcal.
Ingredients
- 180g tofu
- 160g polenta
- 80g asparagus
- 80g peas
- 25g pesto
- 10g parmesan
- 3g garlic
- 20g rocket
Method
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1
Prep everything first: wash and trim the asparagus and peas, then measure out the sauce ingredients.
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2
Whisk the polenta into simmering stock and cook, stirring, for 5 minutes until thick and creamy.
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3
Press the tofu for 10 minutes, cut into cubes and air-fry or pan-fry until golden and crisp on all sides (about 12 minutes).
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4
Stir the pesto through the hot carbs with a splash of cooking water so it turns glossy, then top with grated parmesan.
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5
Meanwhile, steam or stir-fry the asparagus and peas for 3-5 minutes until just tender with a little bite.
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6
Build the bowl: soft polenta first, then the veg and crispy tofu, spooning over any remaining sauce. Finish with the rocket.
Tap ingredients and steps to tick them off as you cook.