Prepare

• Cover 450 g (1 lb) extra firm tofu in a clean dish towel or paper towels and place between two hard and heavy objects for at least 15 minutes.

  This will ensure any excess liquid is removed and allow the tofu to absorb the flavour from the spinach pesto with walnuts.
• Add 500 g (2 cups) pasta to boiling water and cook according to packet instructions (minus 1 minute). Once complete, drain and rinse in cold water.
• Halve lengthways then thinly slice: 1 zucchini

  Dice: 1 onion

  Halve: 200 g (1 cups) cherry tomatoes
• Add 350 g (12 oz) silken tofu, 100 g (2 cups) spinach, 20 g (½ cups) fresh basil, 65 g (½ cups) walnuts, 25 g (¼ cups) parmesan, 30 g (2 tablespoon) lemon juice, 2 cloves garlic, Salt and pepper into a stick blender and blend until smooth.

Cook

• Heat some of the oil from the sundried tomatoes over a pan on medium heat. Add 450 g (1 lb) extra firm tofu, 1 zucchini, 1 onion and cook until lightly browned (approx. 10 minutes)
• Add 500 g (2 cups) pasta, sauce, 100 g (1 cups) sundried tomatoes and 200 g (1 cups) cherry tomatoesMix until all combined.

Serve