Spaghetti Squash with Tofu, and Kale Pesto

  

Ingredients

SERVES 4 

 🌱  1 large spaghetti squash 

🌱  1/2  cup/olive oil, plus 2 extra tablespoons 

🌱  1/2 teaspoon sea salt 

🌱  1 teaspoon dried Italian herbs (such as a mixture of thyme, oregano, marjoram, and rosemary) 

🌱  14 oz. smoked or herb marinated tofu 

🌱  1/4  cup pine nuts, plus extra toasted to garnish

🌱  1 ¼ oz. kale 

🌱  1/3 oz. dried green nori (sheets or sprinkles) 

🌱  1 ¼ oz. basil 

🌱  juice of ½ lemon 

🌱  2 garlic cloves 

🌱  2 tablespoons shelled hemp seed 

🌱  freshly ground black pepper

Directions

Preheat the oven to 200°C fan/220°C/425°F/gas mark 7

Prepare the squash by slicing in half lengthwise. Scoop out the seeds and the central flesh. Place both halves on a baking sheet, hollow side up, and drizzle over 2 tablespoons of olive oil, plus salt and pepper to taste. Scatter the dried herbs over the squash (if you prefer to use fresh herbs, chop finely before adding). Roast in the preheated oven for 35 minutes. 

Meanwhile, prepare the tofu by draining it, then wrapping in paper towels. Place between two chopping boards, weigh it down (such as with heavy food cans), and leave for 10 minutes until pressed firm.

Dry-roast the pine nuts in a pan over a medium heat, tossing until brown on all sides. Place in a food processor with the kale, nori (tear into smaller pieces if using the sheets), basil, lemon juice, garlic cloves, hemp seeds, and the remaining olive oil and process until the pesto reaches a coarse consistency.

Slice the tofu 1/4-inch-thick, place on a nonstick baking sheet, and roast in the oven for 8-10 minutes. 

Use a fork to scrape the flesh of the squash into spaghetti strands, toss with the pesto and tofu, and serve on warm plates. Season to taste with black pepper and garnish with extra toasted pine nuts.