The name of this simple and yummy dish comes from the pesto recipe that got us started on this kale pesto binge. I must give credit to the authors of Shockingly Delicious Kale Pesto. I bow to the authors of this dish. The only thing I changed was a handful of walnuts.
It is so divine, that when my husband and I are out of town, we long to come home to make this delectable dish. It is much easier than basil pesto because you don’t have to clean up the stems and pick through it. Trader Joe’s has a huge bag of organic kale, washed and ready to throw into the food processor.
I had just bought the tofu and was not sure what to do with it. This little experiment worked beautifully!
Here is what we made tonight. It was simple and divine. This made a big bowl that saves very well. It is summertime now and this was equally good the next night straight from the fridge.
1 cup of Shockingly Delicious Kale Pesto (handful of walnuts or blanched almonds optional)
Three cups of Trader Joe’s Quinoa gluten-free pasta cooked al dente
One tomato, chopped
sliced mushrooms, about 1 cup
? pound of sprouted tofu, chopped up to the consistency of cottage cheese and drained
Here is how easy this is.
After the pesto is cooked, drain it in a colander. Put the mushrooms, tomato, tofu, and pesto in the hot pan with a little olive oil. Stir gently until it is evenly mixed up. Add the hot pasta, stirring in the pesto/veggie/tofu mix until it is hot.
We did not have, but you can add pearl onions, black olives, and other veggies. But our simple dish left nothing to be desired tonight.
Oh, it is low-glycemic, gluten-free, not quite vegan (Parmesan cheese in the pesto) and tastes like soul food.
Have a party in your mouth with this delightful dish!
With love and encouragement,
Board Certified Integrative Nutrition Health Coach
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