11 May 2015


 May 11, 2015

Kale Pesto with Tofu Stirfry

Give this tasty and easy kale pesto recipe a try and use as a topping for tofu, chicken, beef or pasta.
Servings 4
Author Tara


Pesto Ingredients

  • 5-6 washed Organic Kale leaves
  • 2-3 tbsp of Olive Oil you might need more or less to reach desired consistency
  • 1 tbsp Tahini or any other nut butter
  • 1 lemon juiced
  • 1 clove garlic
  • 1 pinch of sea salt
  • Stir-fry Ingredients
  • 1 block organon firm Tofu
  • 1 red or spanish onion
  • 2-3 chopped carrots
  • 1 red pepper chopped or sliced
  • 1 zucchini sliced vertically
  • Additional vegetables as desired.


  1. Place all ingredients in a food processor or blender cup and blend to a consistent texture.
  2. Add additional olive oil or lemon juice to create desired consistency.
  3. Allow to sit for a couple minutes as you prep the Stir-fry ingredients.
  4. The lemon juice and salt will help decrease the bitterness of the kale.
  5. Cut a block of plain tofu into desired size and shape.
  6. You can be creative if you want to, otherwise I try to aim for 1cm cubes.
  7. Put a little olive oil or coconut oil in a non-stick pan and gently warm.
  8. 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.
  9. 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.
  10. Makes about 4 servings.

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