Pesto + Cauliflower Pasta + Breaded Tofu

• 3/4 cup fine dry bread crumbs
• 1/2 tsp dried thyme, crushed between your fingers
• 1/2 tsp dried rosemary, crushed between your fingers
• 1/2 tsp dried basil
• 1 tsp garlic powder
• 3 tbs tamari
• 14 oz. extra-firm tofu, cut into 1/2 inch cubes
• olive oil, for brushing

Everything Else:

• 8 oz whole wheat linguine
• 1 medium head cauliflower, chopped into 1/2″ pieces
• 1 1/2 cups pesto

Directions:

Tofu:

1. On a dinner plate, use your fingertips and mix together the bread crumbs, thyme, rosemary, basil, and garlic.
2. Pour the tamari onto a separate plate.
3. Place a handful of tofu cubes in the soy sauce and toss to coat. Then dredge them in the breadcrumbs, tossing to coat (use your dry hand to handle the tofu in the bread crumbs, otherwise you’ll get a crumb mitten on your hand).
4. Put the coated tofu off to the side of the plate and combine until all the tofu is coated.
5. Preheat a large cast iron pan over medium-high heat.
6.  Apply a thin layer of olive oil in the pan, and then transfer the tofu cubes to the pan, being careful not to crowd them. Let it cook for a few minutes, then flip, using a thin spatula so you don’t scrape off the breading.  Cook for about 7 minutes total, adding extra oil as needed and flipping occasionally until browned on most sides.

Cauliflower:

1. Preheat the oven to 450 degrees F.
2. Toss the cauliflower with some olive oil, salt, and pepper and place on a large rimmed baking sheet.
3. Roast for 15-20 minutes, stirring halfway through, until carmelized.

Pasta:

1. Bring a pot of salted water to a boil and cook pasta as directed.
2. Place the pasta back in the pot and stir in the pesto.

Bringing it All Together:

1. Divide the pasta into bowls, top with breaded tofu, and serve.