This is a super easy dish that is sure to please. The Mediterranean flavor profile of the olives, feta and sun dried tomatoes works great with the tofu. And, in my humble opinion, you can never go wrong with Pesto Pasta!
1 package of extra firm tofu
½ cup onions (chopped)
1-2 crowns of Broccoli (chopped)
¼ Sun Dried Tomatoes (sliced)
Angel Hair Pasta
3-4 TBS pesto
¼ cup Feta Cheese crumbles
Kalamata Olives (chopped or sliced)
Start boiling water for pasta. Place Sun Dried Tomatoes in a bowl and cover with some of the boiling water and a drizzle of olive oil; set aside.
Sauté tofu and onions in a pan with a little bit of olive oil, garlic powder and a healthy splash of Braggs. Cook on med-high for about 5 minutes and flip. Add broccoli on top of tofu and continue to cook for an additional 5 minutes.
Add pasta to bowling water and cook Al Dente (5-6 minutes).
Flip tofu again, stirring with the broccoli, and then add another drizzle of olive oil. Drain the Sun Dried Tomatoes and add to the broccoli mix. Continue to cook another 5 minutes.
After straining pasta, add pesto and mix thoroughly. Plate and then top with the tofu and broccoli mix. Garnish with crumbled feta cheese and kalamata olives. Enjoy!