Spinach and Cheese Ravioli Tofu and Veggie Pesto Bowl
Ingredients
- 1 package (20 oz.) Celentano Spinach and Cheese Ravioli
- 3 Roma tomatoes, seeded and diced
- 1 seedless cucumber, sliced thinly
- ½ medium red onion, thinly sliced
- 3 garlic cloves, minced
- ½ teaspoon dried oregano
- ¼ cup olive oil
- 1 tablespoon balsamic vinegar
- Salt and black pepper, to taste
- 4 cups arugula, 1 cup per bowl
- 1 package (14 oz.) extra-firm tofu
- 3 tablespoons olive oil
- 3 tablespoons basil pesto
Directions
Slice the tofu into four equal pieces, pat dry with a towel and cut into cubes. Heat 3 Tbsp. olive oil in a large nonstick skillet over medium heat. Add the tofu, season with salt and black pepper cook stirring occasionally until all sides are golden brown about 10 minutes. Remove from the pan, place in a bowl; add basil pesto and stir to coat the tofu. In a mixing bowl combine the tomatoes, cucumber, red onion, and garlic. Drizzle in the olive oil, balsamic vinegar, stir to combine, add the oregano and season with salt and black pepper, stir again to combine all ingredients. Bring a large pot of water to a boil and cook ravioli according to the package directions. Drain and divide among serving bowls. To serve add the tomato and cucumber salad to the bowl alongside the ravioli, with the arugula and basil pesto tofu.