Preheat oven to 450 F. Oil a half-sized sheet tray. Place the tofu on the tray. Toss the veggies in the pesto in a large mixing bowl and pour them out onto the tray over the tofu. Carefully spread to an even layer.
Bake the tofu and veggies in the oven for 20 minutes. Top with cheese and bake another 3-5 minutes or until the cheese is melted.
Garnish with fresh basil leaves. Serve hot.
Notes
Chef's Tips: Instead of cutting the tofu in cubes, break it up into chunks so it looks more natural and like chicken nuggets. Use firm or extra-firm tofu. This dish goes great with a side of jasmine rice and a salad.Nutrition Facts: Serves 4. Each serving: 128 calories, 5g fat, 2g saturated fat, 0g trans fat, 11mg cholesterol, 120mg sodium, 13g carbohydrate, 3g fiber, 7g sugars, 9g protein. RDA Vitamin A 14%, RDA Vitamin C 106%, RDA Calcium 12%, RDA Iron 5%.Copyright foodandhealth.com, reprinted with permission.