Thank you for filling out my Weeknight Simple poll for the recipe you wanted from my August batch! It seems that we have a clear winner, the Pesto Tofu with Confit Tomatoes. Served over quinoa, I love this dinner both for its ease and layers of flavor. OK, it involves some prep work to make the velvety confit tomatoes but it’s completely hands off and the payoff is worth it. Use the confit tomatoes over eggs, pasta, slurp them out of the jar and most importantly, save the tomato-flavored oil to use in your next salad dressing. And while you’re about it, make another batch to use in the fall, they freeze well.
PS: For those new to my newsletter, I offer a recipe membership with 3 protein-and veggie-packed dinner recipes/month for paid subscribers. See a preview of the July recipes here and the August recipes here. The brand new Weeknight Simple Index also has the full list of recipes since January. You can sign up for a 30 day free trial here.
Free subscribers get to choose which recipe they want to be sent out in my second monthly newsletter by taking a poll.
1 serving Green Pea Pesto or use your favorite store-bought pesto
⅓ cup quinoa[60g] , cooked according to package directions
avocado oil or olive oil spray
⅔ cup sweet corn kernels[100g] , thawed if frozen or use 1 ear fresh sweet corn, cooked
2 cups arugula[60g] , finely chopped
¼ cup whole milk ricotta cheese[60g] or burrata
red chile flakes, for garnish
Directions
Step 1. Heat a medium skillet over medium heat. When hot, spray a little olive oil or avocado oil, add the corn and cook, stirring, for about 5 minutes or until corn is lightly roasted. Transfer to a small bowl.
Step 2. Turn up the heat to medium-high. When hot, add the pesto and the tofu to the same skillet, toss and cook for 3-5 minutes until the tofu is well coated in the pesto.
Step 3. Assemble the bowls - start with quinoa and arugula at the bottom (mix well), then the confit tomatoes, tofu, corn and finally dot with ricotta. Garnish with chile flakes and serve.
