Give this tasty and easy kale pesto recipe a try and use as a topping for tofu, chicken, beef or pasta.
5-6washed Organic Kale leaves
2-3tbspof Olive Oilyou might need more or less to reach desired consistency
1tbspTahinior any other nut butter
1pinchof sea salt
1block organon firm Tofu
1red or spanish onion
1red pepper chopped or sliced
1zucchini sliced vertically
Additional vegetables as desired.
Place all ingredients in a food processor or blender cup and blend to a consistent texture.
Add additional olive oil or lemon juice to create desired consistency.
Allow to sit for a couple minutes as you prep the Stir-fry ingredients.
The lemon juice and salt will help decrease the bitterness of the kale.
Cut a block of plain tofu into desired size and shape.
You can be creative if you want to, otherwise I try to aim for 1cm cubes.
Put a little olive oil or coconut oil in a non-stick pan and gently warm.
Add tofu pieces to the pan. Allow to cook for 2-3 mins. Add chopped onions, carrots and peppers to the mixture and allow to cook for another 2-3 minutes over medium heat until they soften a little. You'll notice the colour brighten a bit.
Add the kale pesto to the mixture and continue to cook for another 2-3 minutes, gently mixing. Do not over cook or kale will turn a brown colour.
Makes about 4 servings.
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