Creamy Pesto and Tofu Casserole with Green Vegetables

Creamy Pesto and Tofu Casserole
with Green Vegetables

Small yellow onion or 1 bunch scallions
2 stalks broccoli
½ pound fresh green beans
4 small zucchini
1 pound firm tofu
1 tablespoon Worcestershire sauce
¾ cup pesto*
1 ½ cups white sauce**
½ cup seasoned bread crumbs

1. Wash, chop and steam green beans and broccoli for 15 minutes.

2. Chop onion or scallions and sauté with tofu, olive oil, and Worcestershire sauce for at least 10 minutes

3. Add washed and chopped zucchini to beans and broccoli and steam for five more minutes.

4. Put steamed vegetables into 9” x 13” glass casserole dish. Pour tofu and onion mixture over vegetables.

5. Pour white sauce over the vegetables.

6. Drizzle pesto sauce over the entire casserole.

7. Shake bread crumbs over the top and bake for 30 minutes at 350º.

*Pesto

Use ½ cup pine nuts,  ¾ cup olive oil, 30 – 40 basil leaves, 3 cloves crushed garlic. Blend on high for a thin, smooth sauce.

**White Sauce

1/2 cup butter

4 tablespoons flour

2 cups milk (Coconut or almond milk will work, too.)

1 teaspoon salt

1 teaspoon pepper

 1 tablespoon bouillon powder

Melt butter at a medium heat until the butter is a frothy. Add the flour and stir until it is a smooth paste. Add the milk and continue to stir until the mixture thickens. Add the salt, pepper and bouillon. Mix thoroughly.

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