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Rob & Sitara's Amazing Pesto Pasta
1 lb extra firm tofu
1 package (16 oz / 454 g) of pasta (spirals, penne, or other)
Basil Pesto (8 oz / 227 g)
3 cloves of garlic (minced)
1 onion (chopped)
2 cups of chopped vegetables (broccoli, celery, snow peas, asparagus, etc)
¼ cup sun dried tomatoes (soaked in warm water for about 10 minutes and chopped)
2 tbsp pine nuts (toasted)
2 tbsp olive oil or coconut oil
Salt & pepper
1/3 cup tamari
¼ cup lemon juice
¼ cup red wine (optional)
1 tsp minced garlic
- Marinate Tofu
Mix marinade ingredients together.
Cut tofu into cubes and marinate for a few hours or overnight.
- Cook Pasta
Cook pasta in salted water. (While pasta is cooking, you can start step #3) Remove from heat before pasta gets fully cooked (soft).
Drain and set aside.
- Cook Vegetables
In large skillet, sauté onion and garlic in oil, until onion is soft.
Add vegetables and tofu cubes to skillet.
- Put it All Together
Add pasta and pesto to skillet and stir through
Add sun dried tomatoes and pine nuts
Add salt and pepper to taste
Recipe 2 -
Healthy Lifestyle Suggestions
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