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Title: Pesto Stuffed Tofu Steaks With Summertime Tomato Sauce
Categories: Vegetarian, Tofu
Yield: 4 Servings

16 oz Extra-firm tofu; drained,
- cut horizonally into
- four 3/4" slices
1/2 c Basil pesto
Salt
Black pepper; freshly ground
1 1/2 c Summertime Tomato Sauce
1 tb Olive oil
2 sm Red bell peppers; roasted,
- cut into strips,
- for garnish
Fresh basil leaves;
- for garnish

Cut a slit in the side of each tofu slice and stuff 1 tb pesto into
each pocket. Season to taste with salt & pepper and set aside.

Heat the tomato sauce in a small saucepan over low heat and keep warm.

Heat the olive oil in a large skillet over medium heat. Add the tofu
and cook until golden brown on all sides, about 5 minutes. Reduce the
heat to low and keep warm.

In a small bowl, combine the remaining 1/4 cup pesto with 1 to 2 tb
water, blending well.

To serve, spoon a small amount of the warm tomato sauce on 4
individual plates. Top with a tofu steak. Drizzle 1 tb of the diluted
pesto over 1/3rd of each tofu slice. Spoon a small amount of the
tomato sauce over another 3rd and leave the remaining portion
unsauced. Garnish with the roasted red pepper strips and basil leaves.

Recipe by Vegan Planet by Robin Robertson

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