Name: Pesto Tofu with Chilli Almond Crunch & Quinoa
Prep time: 15 min
Cook time: 20 min
Yield: 2
Ingredients: 100g quinoa; Olive oil; A large handful of soft herbs (coriander, flat-leaf parsley or mint), chopped; Juice and finely grated zest of ½ a lemon; Sea salt; FOR THE CHILLI ALMOND CRUNCH; 75g almonds, roughly chopped; 2 garlic cloves, thinly sliced; 1 red chilli, thinly sliced; FOR THE TOFU; 1 block of firm tofu (about 300g), drained and halved lengthways and cut into 1cm slices; 2 heaped tbsp shop-bought vegan pesto, plus extra to serve

VMG Recipes