Spaghetti in Cilantro Tofu Pesto

Spaghetti is not my favorite kind of pasta. Well it's okay I guess but not as yum as Fusilli or Farfalle. The thing is, it doesn't have little hiding places which scoop up the sauce making each shell burst with flavor. But then a good Pesto can make even plain ol' Spaghetti taste delicious. And my motto is a simple one..."Cilantro makes everything taste yum!" It really does! :)



Spaghetti in Cilantro Tofu Pesto

Organic Wholewheat Spaghetti
Cilantro
Garlic
Green Chillies
Tofu
Oregano Seeds
Oil (I used Coconut Oil and it tasted good but Olive Oil would be even more yum)
Salt
Pepper

Note: All quantities can be adjusted according to taste.

Cook the Spaghetti in salted boiling water for about 7 minutes, switch off flame, cover and let it sit for another 10 minutes. Drain and rinse with cold water. Keep aside.

In a blender put 1/4 block of tofu (crumbled), a large handful of cilantro, a few cloves of garlic, green chillies and salt. Grind into a smooth paste adding a little water if required.

Chop some more garlic and cut the remaining block of tofu into cubes. Heat a few spoons of oil and add a dash of oregano seeds (omum). Add the chopped garlic and fry for a few seconds, add the tofu and toss gently till it's lightly browned on all sides. Add the blended cilantro paste, stir gently and cook for a few minutes.

Switch off the flame, add the cooked Spaghetti and mix well.

Serve hot with freshly crushed pepper on top.