Potatoes, tomatoes and spicy tofu all seasoned with garlic and rosemary with a tasty pesto sauce.
Serving Size: 4
Ingredients:
- 600 grams very small potatoes, washed and quartered
- 2 cloves garlic, minced
- 60 ml. extra virgin olive oil
- 180 grams spicy tofu pieces
- 350 grams cherry or grape tomatoes
- 2-3 Tbs. rosemary, chopped or minced
- salt and pepper to taste
for the rucola pesto
- 120 grams rucola
- 3 cloves garlic
- 100 grams hazelnut, almond or walnuts
- 125 ml. extra virgin olive oil
- salt and pepper to taste
Directions:
- Preheat the oven to 350 (F).
- Put the sliced potatoes, garlic, olive oil, rosemary, salt and pepper in an oven proof baking dish.
- Mix them all together well so that the potatoes are well coated.
- Place in the oven to bake for 20 minutes.
- Meanwhile, make the pesto.
- Put all the ingredients for the pesto in a blender and puree.
- After 20 minutes in the oven, stir the potatoes and test for doneness.
- Add the tofu pieces and tomatoes and continue to cook for 10 minutes more.
- Serve the dinner with the pesto drizzled on top, or in a serving boat for each to help themselves.
on Feb 20th, 2008 at 11:15 pm
woah, thanks for sharing. I *have to* make this!
on Mar 4th, 2008 at 6:08 pm
This sounds and looks very tasty!!!
on Mar 5th, 2008 at 1:28 am
What are “spicy tofu pieces”? Is that something I can buy at the store or is there another recipe for that?