![]() Place baking dish into the oven for 30 minutes or until the tomatoes begin to burst and release their juices.Sprinkle in your sun dried tomatoes, dry oregano and dry basil then drizzle the remaining olive oil over top.Make a well in the middle of your baking dish and scoop half of the tofu mixture in the middle of the tomatoes, reserving the remaining half to store in the fridge for future use.In a large baking dish, add in cherry tomatoes, crushed garlic, half of the olive oil and season with a generous amount of lemon pepper before stirring well to coat evenly. Process on high until smooth, then set aside.In a food processor, start by adding in your tofu, nutritional yeast, miso paste, salt and lemon juice.Stir well and then serve and adjust seasonings before serving. Mix well, place in a microwave safe dish with a tablespoon of water, cover and microwave to reheat. You can make this dish ahead of time and store in the fridge for up to 4 days.To make this recipe gluten free replace the listed wheat pasta with gluten free pasta.Follow the same steps to prepare this dish following the addition of the hummus in place of the tofu “feta” and should still come out delicious and pretty cheap as well. ![]() Warmed hummus might sound odd, but this is actually how it is prepared and served in Mediterranean countries.
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