pesto tofu with roasted veggies


Rich green and yellows, served on rustic brown stoneware this is a beautiful spring dinner.

ingredients:
1 lb firm tofu, cut into 6 servings each about 3/4 in thick
basil pesto (recipe follows)
1/2 medium sized butternut squash
1 large yellow pepper
rosemary

instructions:
Rinse then cut tofu into 6 servings, each about 3/4 inch thick. Place in 9×9 square pan, then spread basil pesto fully over top of each piece of tofu. Pour a little water into side of pan, so that it is barely up the side of the tofu pieces; tilt pan to disperse water carefully below/around the tofu so tofu will steam cook and not stick to bottom of pan. Bake uncovered at 350-375F for 25-30 minutes, until tofu has browned slightly and pesto forms nice crust.

Cut butternut squash into 3/4-1 inch thick half rounds. Chop large yellow pepper into thick strips. Lightly spread olive oil on baking sheet, then roast squash (sprinkled with crushed rosemary), and pepper at 350-375, checking and turning every ten minutes. Remove pepper when it browns lightly- squash will require longer roasting time.

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