Pasta with green avocado basil pesto and crispy tofu

INGREDIENTS (3-4 portions):

Pesto ingredients:

• 100g pine nuts toasted
• 1 ripe avocado deseeded and chopped up
• 100g spinach leaves
• 30g basil
• 2 tbsp nutritional yeast
• 1 tbsp minced garlic
• 3/4 - 1 tsp sea salt
• 1 1/2 tbsp lemon juice
• 1 1/2 tbsp extra virgin olive oil
• Some black pepper
• 3/4 cup of water

Crispy tofu ingredients:

• 200g tofu
• 3/4 tsp garlic powder
• 3/4 tsp salt
• 1 tsp smoked paprika powder
• Dash of black pepper
• 1 tbsp olive oil
• 2 tbsp flour

Other ingredients:

• Pasta or noodles

• Extra virgin olive oil

METHOD:

Start by squeezing the water out of 200g of tofu (you can either do this with a tofupress or yourself - see here). Then boil pasta or noddles in water with a bit of oil and a dash of salt.

Dry toast (no oil) the pine nuts in a large pan for about 5 minutes. Make sure they don't burn (they burn easily). This will bring out their flavour much more.

Using either a large blender or a small blender (then you will have to do this in 2-3 batches) add all pesto ingredients and blend until you get a smooth pesto.

After the water has been squeezed out of the tofu cut it into small cubes and add them to a bowl. Add all other crispy tofu ingredients as well and mix up by shaking the bowl (put a plate on top so you don't make a mess).

Heat up some oil in a large pan and fry your tofu cubes until they get crispy.

Plate your dish with the pasta or noodles at the bottom, then pour the pesto on top (you could even heat it up quickly if needed) and then sprinkle the crispy tofu cubes on top. Enjoy!