Pine Nut Crusted Tofu stuffed with Pesto and Slow Roasted Tomato

I’m particularly proud of this post because this dish was very experimental.  Usually experimental attempts go very wrong.  But it didn’t- it was fantastic!!! Yes it may look like the tofu is vomiting squid ink, but the pesto sort of baked through the tofu and gave it a nice texture, and the pine nut and almond topping was delicious and full of flavor.  I had left over slow roasted tomatoes to use up, so stuffed them in there too.

Pine Nut and Almond Crusted Tofu stuffed with Pesto and Slow Roasted Tomato
Serves 2

1 Packet of Tofu
6 Tbsp Pesto
12 Slow Roasted Tomatoes
3 tbsp Pine Nuts
3 tbsp Almonds
3 tbsp Bread crumbs
Garlic Powder
Chile Flakes
Smoked Paprika
Salt and Pepper
Olive Oil
1 Egg
1 tbsp Cornflour

Cut the tofu into two slices length ways. Place between kitchen towels and put something very heavy on top, allow to drain for a half an hour.

Mix egg and cornflour together. Whiz the pine nuts, almonds, bread crumbs, garlic powder, chili flakes, paprika, salt and pepper in a food processer until you’ve got fine crumbs, spread over a plate. Dredge the tofu in the egg and cornflour mixture, then place in crumbs so that all sides of the tofu are fully coated. Do for both pieces. Slice a pouch into the tofu. This can be tricky, but if I can do it, so can you.

Fill pouches with pesto and tomatoes. Spray with olive oil and place on a foil liked baking pan. Bake at 400 for a half hour or more. Flip the tofu half way.

When it comes out the tofu should be golden brown, the oil will make the topping crispy, and the pesto juices and pine nut oil will have seeped throughout the tofu.