Category Recipe Corner
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.
- 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.
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.