Mindful Chef's healthy recipe of the week: basil pesto tofu, courgetti and black olives

This vegan take on classic pasta might not get nonna’s approval but we challenge you to resist it.

Cubed tofu fried in basil pesto, served with olive and sundried tomato ragu, on courgetti. We’ll call it fusion.

Basil pesto tofu, courgetti and black olives

Recipe for two people, halve the ingredients for one person

Macros: 483 calories • 27g carbs • 31g fat • 27g protein

Allergens: Nuts, Soya

Ingredients

• 1/2 tsp red chilli flakes

• 1 red onion

• 1 red pepper

• 1 tbsp oil

• 200g passata

• 2 tbsp vegan basil pesto

• 2 tsp dried oregano

• 2 tsp sunflower seeds

• 300g courgette

• 300g firm tofu

• 30g Belazu naturally-ripened pitted black olives

• 40g spinach

• 60g sundried tomatoes

Method

1. Dice the onion and the red pepper. Slice the black olives and sundried tomatoes in half. Rinse the tofu and cut the tofu into small 1-2cm cubes. Pat dry with paper towel.

2. Heat a frying pan with 1 tsp oil on a medium heat and cook the tofu for 10 mins until turning golden. Stir in the basil pesto and season with a pinch of sea salt and black pepper, cook for 5 mins.

3. Meanwhile, heat a medium-sized pan with 1 tsp oil on a medium heat and cook the red onion for 5 mins, then add the red pepper for 3 mins. Stir in the passata, spinach, sundried tomatoes, black olives, dried oregano and a pinch of red chilli flakes (as many as desired). Simmer for 5 mins until thickened. Season with a pinch of sea salt and black pepper.

4. Meanwhile, to make the courgetti noodles; remove the ends of the courgettes, but leave the skin on. Prepare the courgette noodles using a peeler and slice the courgettes into long thin strips (or use a julienne peeler or spiralizer if you have one).

5. Remove the tofu from the pan, cover and keep warm. Heat the same frying pan with 1 tsp oil on a medium heat and cook the courgetti for 1 minute until softened.

6. Spoon the courgetti into two warm bowls, top with the tomato sauce then the basil pesto tofu. Sprinkle with the sunflower seeds.

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