Baked Tofu And Pasta With Pesto Sauce

• One pack of extra firm tofu
• 1/4 cup plus 2 T. olive oil
• 1 t. balsmic vinegar (optional)
• 1/2 to 3/4 pounds pasta
• 2 T. walnuts
• 1 cup tightly packed, rinsed, drained, stemmed fresh basil leaves
• 2 medium cloves of garlic
• 1/4 t. salt
• 1/2 cup freshly grated parmesean cheese
• Fresh ground pepper

1. Open tofu container, drain and pat tofu with paper towel. Cut tofu into 1 inch squares. Drizzle 1 T. olive oil and balsamic on the bottom of a 9 x 13 pan - place tofu in pan, mix with hands to coat with oil and separate int he pan. Bake for aprox. 35-45 minutes or until golden brown.
2. Boil water. Once boiling, salt and add pasta. Cook until al dente.
3. Toast walnuts in pan with 1 T. olive oil until light brown. Combine walnuts, basil, garlic, salt and remaining 1/4 olive oil in food processor. Process until evenly blended.
4. Transfer to large bowl and add 1/2 cup parmesan cheese. Add tofu and pasta to bowl and combine. Serve immediately.

pack of extra firm tofu, olive oil, vinegar, pasta, walnuts, tightly packed, garlic, salt, freshly grated parmesean cheese, fresh ground pepper

Taken from www.epicurious.com/recipes/member/views/baked-tofu-and-pasta-with-pesto-sauce-1202158 (may not work)