This was QUITE good. It was so nice to have pesto! Can't wait for other recipes that use pesto as well... as soon as my basil plant recovers... Inspired by EatingWell.
So, tofu was cut into large, thick bricks of varying sizes, lightly coated with italian flavoured bread crumbs, sprinkled with FYH mozzarella cheese, and baked for 45 minutes and 375. In the last 15 minutes of baking, I threw in some asparagus spears as well, to get some veggies in the plate.
The pesto was a mixture of fresh basil, mirin, garlic powder, peanuts, and cashews.
That's it... easy, right?