Hearty Vegan Tofu Steaks Stuffed With Seaweed Pesto | alive - alive magazine
Slather seaweed pesto between meaty slabs of tofu and you’ve got a hearty vegan main dish. The briny pesto can also be dolloped on grain bowls.
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Ingredients
- 1/3 cup (1/2 oz / 14 g) dried wakame
- 1 cup (250 mL) cilantro
- 2 Tbsp (30 mL) nutritional yeast
- 2 Tbsp (30 mL) sesame seeds
- 1 garlic clove, minced
- 1/2 tsp (2 mL) cayenne, divided
- 4 Tbsp (60 mL) grapeseed oil or sunflower oil, divided
- 1 Tbsp (15 mL) sesame oil
- 2 Tbsp (30 mL) rice vinegar
- 2 blocks (350 g each) extra-firm tofu
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
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