Ingredients
Serves 2
2 Courgette
175g Tofu / Tempeh
10 Cherry Tomatoes
1tbsp Nutritional Yeast
1tbsp Pumpkin Seeds
Walnut Pesto
3tbsp Walnuts
2 cloves of Garlic
Large handful of Fresh Basil
Juice of 1 Lemon
1tbsp Olive Oil
Salt and Pepper
Method
Spiralise or peel the courgette.
Cube the tofu or tempeh, place on a baking tray and drizzle with olive oil, salt and pepper. Bake in the oven for 15 minutes on 180c.
Slice the cherry tomatoes in half and pan fry with olive oil, salt and pepper.
For the pesto
Add the walnuts to a blender and blitz. Once ground, crush in the garlic.
Add the rest of the ingredients to the blender and blitz until the mixture reaches desired consistency.
Remove the tofu / tempeh from the oven once cooked and add to the pan of tomatoes.
Stir in the spiralised courgette and add the walnut pesto. Fry on a low heat until the courgette softens and all ingredients are combined.
Add the courgetti to a bowl, sprinkle with nutritional yeast and pumpkin seeds, and enjoy!