A great alternative to tofu turkey, this vegetarian- friendly main dish is full of flavor and gets a delicious crispy skin. Using the feathery green fronds from fennel is a great alternative to traditional basil pesto. It has a mild, herby taste that works well on egg, pasta, or meat dishes.


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SERVES 4

You will need:

Tofu:
1 pack firm tofu, cut half and then half again
1 cup quinoa, cooked
1/2 cup Parmesan cheese, grated
grated zest from 1/2 lemon
1/2 teaspoon fresh thyme leaves
salt and pepper
2 eggs
2 tablespoons yellow mustard

Pesto:
1 cup fennel fronds, chopped and packed
1/2 cup Parmesan cheese, grated
2 tablespoons pine nuts, toasted
1 cup olive oil
salt and pepper
  1. Preheat oven to 450oF. Line a baking pan with parchment paper.
  2. Mix quinoa, cheese, lemon, thyme, salt and pepper on a plate.
  3. Mix eggs and mustard on another plate.
  4. First dip the tofu sticks in the egg mixture and then dredge in the quinoa mixture, being sure to coat each piece of tofu completely.
  5. Place on baking pan. Bake until golden brown, about 12 minutes. Serve warm with fennel pesto.
  6. For the pesto: Place fennel fronds, cheese, pine nuts, and oil in a blender, and blend until smooth. If it seems too dry, add some more oil.
  7. Season with salt and pepper, and serve.
  8. Pesto will keep up to 2 weeks in the refrigerator.

TIP:

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A great alternative to tofu turkey, this vegetarian- friendly main dish is full of flavor and gets a delicious crispy skin. Using the feathery green fronds from fennel is a great alternative to traditional basil pesto. It has a mild, herby taste that works well on egg, pasta, or meat dishes.
Photography by Paul Lowe

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