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.
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
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
- Preheat oven to 450oF. Line a baking pan with parchment paper.
- Mix quinoa, cheese, lemon, thyme, salt and pepper on a plate.
- Mix eggs and mustard on another plate.
- 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.
- Place on baking pan. Bake until golden brown, about 12 minutes. Serve warm with fennel pesto.
- 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.
- Season with salt and pepper, and serve.
- Pesto will keep up to 2 weeks in the refrigerator.
TIP:
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Photography by
Paul Lowe
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