Harvest Kale Salad with Pesto Roasted Tofu
A hearty fiber and protein packed salad that is perfect for summer!
Happy Solstice! ☀️
Summer has finally arrived and tomato season is almost in full swing. I make this recipe mostly during the fall, oddly enough. The flavors are so comforting and warm, and it is paired perfectly with a good movie and glass of white wine.
If you are like me and you love tomatoes, or you happen to have a garden overflowing with them, you should give this recipe a try!
Ingredients:
Fresh kale (washed and chopped) about 8-10 cups
1 1/2 cup dried barley cooked to package instructions with a heavy pinch of salt (any grain like quinoa or farro works as well)
4 medium-large tomatoes cut into chunks
3 tbs fresh basil chopped
3-4 cloves garlic chopped
Feta cheese (vegan or regular)
1 package extra firm tofu
3 tbs pesto
4 tbs olive oil (2 for tomatoes, 2 for tofu)
Squeeze of lemon
Pinch salt and pepper
Dressing:
1/2 cup olive oil
3 tbs dijon mustard
1/4 cup balsamic vinegar
2 cloves minced garlic
Pinch salt and pepper
Directions:
Preheat oven to 375 degrees
Start by slicing tofu into 1/2 inch slices. In mixing bowl stir pesto, olive oil, and squeeze of lemon. Add in your sliced tofu and gently coat all sides. Place on greased cookie sheet and set aside. I like to pour any remaining liquid over the tops!
In the same bowl you had the tofu, add in your tomato chunks, garlic, fresh basil, olive oil, salt, and pepper. Mix until tomatoes are well incorporated and place on cookie sheet.
Usually I can get away with putting both tomatoes and tofu on one large sheet pan, with separate layers of foil underneath. I like to fold up the corners so the tomato juices don’t go everywhere.
Bake the tofu for 20 minutes, until edges are crispy and remove from oven.
Bake the tomatoes for 30-35 minutes until roasted, I like to pull them out just when they start to caramelize.
Once done, you can let them cool, or not, if you’re like me and you like a hearty warm salad.
Dressing:
Mix all ingredients in a jar with a lid and shake like crazy! I also usually do equal portions olive oil to balsamic but not everyone is obsessed like I am ;)
Assembly:
If you are feeling fancy you can massage some olive oil and lemon juice onto the kale to make it less tough, plus it adds flavor!
In bowl or plate place a few handfuls of kale. Top with cooked barley, roasted tomatoes, a few tofu slices, and feta cheese.
Drizzle the balsamic dijon dressing over the top and marvel at your creation.
Toss and enjoy!
*This recipe serves 6-8*
You can put everything in one large bowl and serve if you are feeding a crowd, but I mostly do separate servings and use it for meal prep! :)
Enjoy
