Ingredients

• 1 tbs balsamic vinegar
• 2 garlic cloves, crushed
• 1 x 400g pkt firm tofu, drained, cut into 2cm cubes
• 250ml (1 cup) vegetable stock
• 190g (1 cup) couscous
• 1 tsp extra virgin olive oil
• 1 large red onion, halved, each half cut into thin wedges
• 3 baby eggplant, thinly sliced diagonally
• 2 green zucchini, thinly sliced diagonally
• 80ml (1/3 cup) vegetable stock, extra

• Pesto

• 1 tbs pine nuts
• 1 cup firmly packed fresh basil leaves
• 60ml (1/4 cup) vegetable stock
• 1 1/2 tbs (about 10g) finely grated parmesan
• 3 tsp extra virgin olive oil
• 1 garlic clove, crushed
• Salt & freshly ground black pepper

Description

Tofu, Zucchini & Eggplant Stir-fry With Pesto Recipe - To Make Pesto, Heat A Small Saucepan Over Medium Heat. Add Pine Nuts And Cook, Stirring, For 1-2 Minutes Or Until Toasted. Remove From Heat. Place Pine Nuts, Basil, Stock,...

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