Tofu Cutlets Pizza-Pizza with Penne pasta and apricot-chili tomato pesto

Tofu Cutlets Pizza-Pizza with Penne pasta and apricot-chili tomato pesto

Extremely delicious
Tofu Cutlets Pizza-Pizza with Penne pasta and apricot-chili tomato pesto

Preparation

For the pesto, dice the dried fruit. Grind all the spices in a mortar or a grinder. Wash tomatoes, plunge them into boiling water until skin starts to come away, rinse with cold water, remove skin. Cut into quarters, remove the seeds and then cut into cubes of about 1 cm. Heat up 2/3 of the butterfat in a pan. Roast the spices and lightly caramelize with sugar. Add the tomato and fruit cubes. Let everything simmer on low heat for 5 minutes, stirring several times. Add lemon juice and coconut milk, season, boil again briefly, take from heat and keep warm. Wash basil, pluck leaves and cut into strips.

Heat the remaining fat in the pan and fry the Tofu Cutlets Pizza-Pizza on both sides for a few minutes. Cook the Penne pasta according to package instructions al dente and drain.


Place pasta on plates and cover with pesto and arrange the cutlets on the pasta. Decorate with basil leaves.

Average: 3 (4 votes)

Ingredients

serves 4
2 packagesTofu Cutlets Pizza-Pizza
8apricots, dried
2figs, dried
½ bunchbasil, fresh
20 g butter fat (ghee)
90 ml coconut milk
2 g ginger, fresh
1 pinch chili
¼ tbspcardamom
400 g Penne pasta
¼ tbsppepper, black, freshly grated
30 g cane sugar
5 tomatoes, large (or 400g pizza tomatoes)
20 mllemon juice

We recommend

In case you prefer a spicier taste, you can add fresh chili to the chili tomato pesto or leave out the dried fruit.