Squash with pesto "noods"

Today's meal was inspired by the fact that I needed to use some tofu up, so I added in my kale pesto with about 8 oz of silken, firm tofu, and vioala!

This creamy sauce truly made these veggies shine!

Ingredients:

1/8 white onion, diced

1/4 roma tomato, diced

two thin slices of red bell pepper (just what I had on hand, feel free to add more!)

2 stalks of kale, chopped in bite sized pieces

3/4 of a yellow squash (spiralized)

2.5 teaspoons of my Kale Pesto

8 oz silken, firm tofu

2 teaspoons oregano

1 teaspoon of salt, pepper, and garlic powder

1/4 teaspoon of chili flakes (optional- but highly recommended!)

Steps:

In a large pan, saute the onion with 1 teaspoon of oregano in water until translucent.

Next, saute the red bell pepper, yellow squash and add in the salt, pepper, & garlic powder.

While those veggies become tender, puree the kale pesto with the tofu to create a pesto sauce.

I used about half of the sauce for this dish. So keep your left -overs in an air tight container for about 4 days.

Next, add in the tomatoes and kale in the large pan, along with the rest of the oregano and chili flakes.

Lastly, pour in approximately 1/2 sauce and cook on medium high for about 3 minutes- allowing the sauce to coat everything and thicken.

I was able to eat some for dinner and save some for lunch :)

Makes 2 filling servings.

Serve hot and enjoy! :)