- March 1st, 2009Unfeatured
1 14 oz package firm tofu, rinsed and drained
2 tablespoons extra virgin olive oil
1 cup packed fresh spinach leaves
1/4 cup chopped walnuts
2 garlic cloves
1/4 teaspoon pepper
2 tablespoons fresh lemon juice
2 tablespoons reduced-fat Parmesan cheese
1 9 oz package wide, flat rice noodles
1. Pat tofu block dry, cut into bite-sized pieces, and arrange on a greased baking pan. Broil 10 minutes each side.
2. Combine next 7 ingredients in a food processor, pulsing to desired pesto texture.
3. In a medium saucepan, prepare noodles according to package directions; drain, but leave noodles and a little liquid in the pan. Add tofu and pesto to noodles and serve.
nutrition info per serving (4): 325 calories; 21 g fat; 3 g saturated fat; 2 mg cholesterol; 18 g protein; 21 g carbohydrates; 4 g fiber; 69 mg sodium