12 ounces pasta, your favorite kind (I used brown rice gluten free pasta)
1 (14 ounce) block of extra firm tofu, drained and patted dry
1 1/2 teaspoon olive oil, divided
1/2 teaspoon granulated garlic
1 tablespoon + 1 teaspoon low sodium tamari, or soy sauce (gluten free if necessary)
KALE AND LEEK PESTO:
2 medium leeks (1 cup when chopped)
4 cups chopped curly kale
1/4 cup toasted walnuts, chopped
1 clove garlic, minced
3 teaspoons nutritional yeast
3 teaspoons fresh lemon juice
3/4 teaspoons salt
6 tablespoons extra virgin olive oil
Fill a large pot with water and place over high heat. Place large pan over medium heat and add 1/2 teaspoon olive oil. Cut the ends off the leeks and then cut again just right before the tough dark green part. Rinse leeks under cold water to remove all grit, if necessary. Chop leeks into small pieces and add to the pan with a pinch of salt. Cook leeks for about 3 minutes, until just tender, and then transfer them to a food processor.
Cut the block of tofu into bite size chunks and add to the pan with 1 teaspoon olive oil, tamari and granulated garlic. Cook tofu until browned on the outside, about 20 minutes, stirring occasionally.
Add the remaining pesto ingredients, excluding the olive oil, to the food processor and turn on.
Slowly drizzle in the olive oil while food processor is running. Blend for about 30 seconds – 1 minute
until pesto sauce is formed, scraping down the sides if necessary. Set aside until ready to use.
When tofu is about 12 minutes from being done, throw the noodles into the boiling water and cook
until desired doneness.
Drain noodles and add back to the pot. Pour the pesto sauce over noodles and stir until combined, then add the tofu and stir again. Transfer to bowls and enjoy!