Tofu
- In a large glass dish, combine the pesto, honey and lemon juice. Add the tofu slices and toss to coat well. Season with salt and pepper. Let marinate for 20 minutes. Drain the tofu and set the dish of marinade aside.
Salad
- Meanwhile, in a pot of salted boiling water, cook the quinoa for 12 to 15 minutes or until tender. Drain and rinse under cold running water. Drain well. Place the quinoa in a bowl. Add the pesto and lemon zest. Season with salt and pepper. Set aside.
- Preheat the grill, setting the burners to medium-high. Oil the grate. Place a barbecue wok on one side of the grill.
- In a large bowl, combine the vegetables and oil. Season with salt and pepper. Place the vegetables in the barbecue wok and cook for 8 minutes, stirring a few times, until golden and the tomatoes have started to burst.
- At the same time, grill the tofu slices on the other side of the grill for 3 minutes on each side. Return the grilled tofu to the reserved dish of marinade.
- Spread the quinoa and grilled vegetables out in a large serving dish. Top with the tofu and marinade. Garnish with the basil.
Notes
Zest a lemon over a bowl and set aside for the salad. Then juice the lemon for the tofu.
In this recipe, we’re doubling up on Classico di Genova basil pesto, using it to marinate the tofu and to enhance the summery flavours of this vegetarian salad.