Sundried tomato beans with pesto and air-fried mushrooms

🥘 Ingredients

• basil ¼ cup
• garlic 2 cloves
• pine nuts 2 tbsp
• olive oil 2 tbsp
• nutritional yeast 1 tbsp
• salt ½ tsp
• black pepper ¼ tsp
• mushrooms 2 cups
• olive oil 1 tbsp
• italian seasoning 1 tsp
• salt ¼ tsp
• tofu 1 block
• olive oil 1 tbsp
• italian seasoning 1 tsp
• sundried tomato beans 1 cup
• olive oil ½ tbsp
• salt ¼ tsp

1. 1

   To make the homemade pesto, blend basil , garlic , pine nuts , olive oil , nutritional yeast , salt , and black pepper until smooth.
2. 2

   Crisp the mushrooms: toss mushrooms with olive oil , italian seasoning , and salt , then air-fry in the air fryer until crisp and golden, 12 minutes .
3. 3

   Crisp the tofu: toss tofu with olive oil and italian seasoning , then air-fry in the air fryer until browned, 8 minutes .
4. 4

   Warm the sundried tomato beans: place sundried tomato beans in a small skillet and warm over medium heat; drizzle in olive oil , stir in salt to taste, and heat 3 minutes . Stir in the prepared pesto to coat the beans.
5. 5

   To serve, plate the pesto-coated sundried tomato beans, top with the crispy mushrooms and the air-fried tofu, dividing evenly between 2 plates.