step by step guide to prepare favorite Tofu, zucchini & eggplant stir-fry with pesto

Good evening. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tofu, zucchini & eggplant stir-fry with pesto. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tofu, zucchini & eggplant stir-fry with pesto is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tofu, zucchini & eggplant stir-fry with pesto is something that I’ve loved my entire life.

Table of Contents


  • 1 tablespoon balsamic vinegar
  • 2 garlic cloves, crushed
  • 1 x 400g pkt firm tofu, drained, cut into 2cm cubes
  • 250ml (1 cup) Massel vegetable liquid stock
  • 190g (1 cup) couscous
  • 1 teaspoon extra virgin olive oil
  • 1 large red onion, halved, each half cut into thin wedges
  • 3 baby eggplant, thinly sliced diagonally
  • 2 green zucchini, thinly sliced diagonally
  • 80ml (1/3 cup) Massel vegetable liquid stock, extra


  • Step 1
    To make pesto, heat a small saucepan over medium heat. Add pine nuts and cook, stirring, for 1-2 minutes or until toasted. Remove from heat. Place pine nuts, basil, stock, parmesan, oil and garlic in the bowl of a food processor. Season with salt and pepper. Process, scraping down the side occasionally, until smooth. Transfer to a bowl, cover surface with plastic wrap and set aside.
  • Step 2
    Combine 1 tablespoon of the pesto, balsamic vinegar and garlic in a large glass or ceramic bowl. Add the tofu and gently toss until coated. Cover with plastic wrap and set aside for 30 minutes to develop the flavours.
  • Step 3
    Bring the stock to the boil in a small saucepan over high heat. Remove from heat. Add the couscous and use a fork to stir until combined. Cover and set aside for 5 minutes or until all the stock is absorbed. Use a fork to separate the grains. Cover and set aside.
  • Step 4
    Meanwhile, heat half the oil in a large wok over medium-high heat. Add the tofu and stir-fry for 5 minutes or until lightly browned. Return tofu to the pesto marinade and gently toss to coat.
  • Step 5
    Heat the remaining oil in the wok over medium-high heat. Add the onion and stir-fry for 3 minutes. Add the eggplant and stir-fry for 3 minutes. Add zucchini and stir-fry for 2 minutes. Add the extra stock and stir for 2 minutes or until the vegetables are tender. Add tofu and stir-fry for 1 minute or until heated through.
  • Step 6
    Spoon couscous among bowls and top with stir-fry. Serve with the pesto.

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