Ligurian tray bake of potatoes, green beans and tofu with pesto

Ingredients

For 1 serving

• Potatoes200 g
• Green beans150 g
• Tofu180 g
• Basil20 g
• Pine nuts8 g
• Nutritional yeast6 g
• Garlic1 clove
• Extra virgin olive oil10 g
• Saltto taste

Contains: nuts, soy,

In season: June – September

Method

1. Heat the fan oven to 200 °C and line a baking tray with baking paper.
2. Peel the potatoes and cut them into roughly 2 cm cubes; pat the tofu dry and cut it into cubes of the same size. Toss them on the tray with half the oil and a pinch of salt and bake for 25 minutes, turning halfway, until golden and the potatoes are tender.
3. Meanwhile bring a small pan of water to the boil, salt it and cook the trimmed green beans for 7 minutes, until tender but still crisp; drain.
4. For the pesto wash and dry the basil and pulse it with the pine nuts, nutritional yeast, peeled garlic, remaining oil, a pinch of salt and a splash of cold water until creamy; don't over-blend, or the basil darkens.
5. Take the tray out of the oven, add the green beans to the potatoes and tofu and dress everything with the pesto, tossing off the heat so it stays green and fragrant.