Mass-Builder Basil Pesto Crispy Tofu, Wholewheat Pasta & Green Beans Plate
Ready in about 27 minutes, this zingy crispy tofu and wholewheat pasta dish is built for clean bulking — 1108 kcal and 68g protein.
Ingredients
- 245g tofu
- 270g pasta
- 80g spinach
- 80g green beans
- 25g pesto
- 10g parmesan
- 3g garlic
- 15g pesto
- 15g almonds
- 20g rocket
Method
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1
Prep everything first: wash and trim the spinach and green beans, then measure out the sauce ingredients.
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2
Cook the wholewheat pasta in salted boiling water for 10-12 minutes until al dente; save a splash of pasta water.
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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 spinach and green beans for 3-5 minutes until just tender with a little bite.
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6
Build the plate: wholewheat pasta first, then the veg and crispy tofu, spooning over any remaining sauce. Finish with the rocket.
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7
Bulking upgrade: add the pesto, almonds for extra energy-dense calories.
Tap ingredients and steps to tick them off as you cook.