Baked Mediterranean casserole with rucola pesto

Potatoes, tomatoes and spicy tofu all seasoned with garlic and rosemary with a tasty pesto sauce.

Serving Size: 4

Ingredients:

• 600 grams very small potatoes, washed and quartered
• 2 cloves garlic, minced
• 60 ml. extra virgin olive oil
• 180 grams spicy tofu pieces
• 350 grams cherry or grape tomatoes
• 2-3 Tbs. rosemary, chopped or minced
• salt and pepper to taste

for the rucola pesto:

• 120 grams rucola
• 3 cloves garlic
• 100 grams hazelnut, almond or walnuts
• 125 ml. extra virgin olive oil
• salt and pepper to taste

Directions:

1. Preheat the oven to 350°F/177°C.
2. Put the sliced potatoes, garlic, olive oil, rosemary, salt and pepper in an oven proof baking dish.
3. Mix them all together well so that the potatoes are well coated.
4. Place in the oven to bake for 20 minutes.
5. Meanwhile, make the pesto.
6. Put all the ingredients for the pesto in a blender and puree.
7. After 20 minutes in the oven, stir the potatoes and test for doneness.
8. Add the tofu pieces and tomatoes and continue to cook for 10 minutes more.
9. Serve the dinner with the pesto drizzled on top, or in a serving boat for each to help themselves.