November 29, 2008

Tofu, Kale & Pesto Quinoa

Tofu, Kale & Pesto Quinoa
Recipe Courtesy of
  • a splash of extra-virgin olive oil
  • a pinch of fine grain sea salt
  • 1 shallot, minced (I used 2)
  • 3 cups cooked quinoa (To make: one cup dry red quinoa in 2 cups water)
  • 1 cup corn, fresh or frozen (Go fro. Make your life easier.)
  • 1 1/2 cups kale (I used one bunch. I love the stuff.)
  • 2 cups extra-firm nigari tofu, browned in a skillet a bit (Did not use nigari.)
  • 1/3 cup pesto (I used about 1/2 cup because of the extra kale.)
  • 1/3 cup pumpkin seeds, toasted
  • 1/4 cup roasted cherry tomatoes (I used about 1 cup.)


  1. In a big skillet or pot heat the olive oil and salt over medium-high heat.
  2. Stir in the shallot and cook for a minute or two.
  3. Stir in the quinoa and corn and cook until hot and sizzling.
  4. Stir in the kale and then the tofu, cooking until tofu is heated through.
  5. Remove the skillet from heat and stir in the pesto and pumpkin seeds.
  6. Mix well so the pesto is spread throughout.
  7. Turn everything out onto a platter and top with the cherry tomatoes.