TOFU PESTO CAULI RICE RECIPE

1. Take a extra firm tofu block & cut out a few rectangular slices. Put under a towel with some pan on top.
2. Heat oven to bake @400F. Peel & cut 2 zucchini’s, add olive oil, 1/2 lemon, salt, pepper, & 4 garlic cloves (squeezed). Add to oven on a tray with aluminum for 15 mins, and broil @500F for 5-10 until crispy (keep an eye on it!). Before broiling & while it is still baking, go on to next steps.
3. Make vegan pesto — blend 1-2C fresh basil, 1/2C hemp seeds, 1/3C nutritional yeast, 2 lemons, 1/3 cup olive oil.
4. Add frozen cauli rice to pan on medium high. Stir and add shredded carrots & peas. After heated, add pesto & stir. As it’s warming, move onto tofu.
5. Cut up tofu into squares. Add turmeric, paprika, garlic powder, salt, pepper. Heat pan with olive oil on medium high, add tofu for 4 min, flip pieces, drizzle coconut aminos & cook for 4 more min.