Tofu Balls and Pesto Primavera with Pumpkin Seeds

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Team: VPI South 2

Host School: Vermont School for Girls

Age Group: High School

Ingredients

Ingredients:

  • 1 Lbs. Tofu crumbled
  • 2 cups bread crumbs (Slight increase)
  • 2 tsp Worcestershire sauce
  • 2 eggs
  • 2 cups thin sliced cremini mushrooms
  • 1 cup Flour (slight increase)
  • 2 Lbs. Pasta
  • 1 bunch scallions diced
  • 2 bunch fresh parsley, diced fine
  • 1 red bell pepper julienned
  • 3 zucchini julienned (added 1 zucchini)
  • 8 cloves fresh garlic, minced
  • 24 oz. Parmesan cheese (slight increase)
  • 1 cup pumpkin seeds
  •  4 cups sunflower oil
  • 5 bunch fresh basil diced fine (3 extra bunches)
  • 2 tsp salt
  • 2 tsp black pepper
  • 1 red onion, diced fine
  • 3 gallons water (decreased amount)
  • 3 cups red kitten spinach chiffonade 

Preparation Instructions

Preparation:

Pesto

  1. In a skillet over medium heat add pumpkin seeds toast until slightly browned, set aside.
  2. In Blender add 1/2 cup oil, 1.5 cup parmesan, 1 teaspoon salt, 1 teaspoon pepper, 3 cloves garlic, 3 bunches basil. Blend until smooth.

Tofu Balls

  1. In a skillet over high heat ½ teaspoon oil, add ½ onion cook until softened, add mushroom, ½ garlic.
  2. Transfer to food processor; add egg, Worcestershire, and tofu pulse to combine. Add parmesan and bread crumbs and fresh basil pulse to combine.
  3. Form into balls and roll in flour.
  4. Lightly sauté balls on medium heat until crispy on outside, 4-5 minutes set aside.

Pasta

In large pot heat water to a low rolling boil, drop pasta in water and cook until al dente. Drain and set aside.

Primavera

In sauté pan heat oil, add peppers and onions cook until they begin to sweat, add garlic, zucchini, and butter cook until butter is melted. Remove from heat add Spinach toss and Salt and pepper to taste.

Plating

Add pasta to Primavera mix; add pesto and half pumpkin seeds, mix. Place measured amounts on plates add tofu balls. Top with pumpkin seeds, parsley and parmesan.