Pesto Tofu Salad with Pesto Tahini Vinaigrette

Pesto is a gift from the gods, and this entire bowl is her stage. Sweet Green is known for their Pesto Chicken Parm salad that has many of us (Gen Z and Millennials, alike) in a chokehold. What truly makes this dish is the pesto marinade that punches the utmost amount of flavor into whatever protein you decide to use.

Ever since the IPCC report came out this year (2021) warning us of the climate crisis, I’ve decided that being even more plant-based is in the stars for me and my family. Tofu is often labeled as being bland, boring, etc - but she DOES NOT HAVE TO BE. The key is to allow her to soak up as much marinade as possible. When using tofu, it is essential to press it. This squeezes out any moisture it has (like a sponge) and makes way for it to reabsorb any liquid it is submerged in after that. I prefer to roast my tofu, but frying, airfrying, and searing it are all great options.

The next star is the dressing, also made with Pesto. I add za’atar for a little middle eastern flair (which is also doused on the roasted broccoli that is essential for the assembly of this goddess of a salad). If there were one tip I left you with to make the perfect salad (with kale), it would be to ALWAYS MASSAGE YOUR KALE. Massaging kale with your dressing (or a simple drizzle of acid like lemon juice, olive oil, and salt) helps to tenderize the usually hardy green and pack as much flavor into each piece as possible.

All that’s left is to assemble, add your favorite salad add in’s like tomatoes, onions, basil, nuts, etc, and enjoy!

Pesto Tofu Salad with Pesto Tahini Vinaigrette

Yield: Serves 3-4

INGREDIENTS

{Pesto Marinated Tofu}

• 1/2 cup pesto

• 1/4 cup apple cider vinegar

• 2 garlic cloves, minced

• 1/4 teaspoon salt

• zest of 1 lemon

• juice of 1 lemon

• pepper, to taste

{Za’atar Roasted Broccoli}

• 2 cups broccoli florets

• 1/4 cup olive oil

• 1/2 tablespoon za’atar

• 1/2 teaspoon Aleppo pepper

• 1/4 teaspoon sea salt

{Pesto Tahini Vinaigrette}

• 1/4 cup pesto

• 2 tablespoons tahini

• 1 tablespoon dijon mustard

• juice of 1 lemon

• 1 teaspoon za’atar

• 1/2 teaspoon red pepper flakes

• 1/2 teaspoon salt

• water, to thin

{Salad Assembly}

• 4 cups kale/spinach/arugula and/or mixed greens

• 1/2 cup basil, chopped

• 1 cup cherry tomatoes, quartered

• 1/2 cup quinoa, optional

DIRECTIONS

To prepare the tofu and marinade:

1. Begin by removing your tofu block from the package and draining all the water. Wrap the tofu in a towel or some paper towels. Stack a heavy pan, stack of books, plates, etc on the tofu to help squeeze all the moisture out. Let sit for 10 to 15 minutes.

2. While the tofu is being pressed, to a bowl whisk together the pesto, apple cider vinegar, minced garlic, salt (to taste), lemon zest and juice, and pepper (to taste). Once combined, set aside.

3. Slice your tofu block once pressed. I like to cut mine into rectangles, then in half, and then diagonally, to create small tofu triangles.

4. Submerge the cut tofu in the marinade, toss to coat, and cover. Let marinade for a minimum of 6 hours, preferably overnight.

5. This tofu can be baked, roasted, grilled, or air-fried. To roast the tofu, preheat your oven to 425 degrees Fahrenheit.

6. Place the tofu on an oiled sheet pan. Roast for 30-40 minutes, flipping halfway. Let cool and set aside.

   To prepare the broccoli:

   1. Rinse your broccoli, if using fresh broccoli, and cut into small florets.

   2. In a large bowl, whisk together the olive oil, za’atar, aleppo pepper, and sea salt. Add the broccoli florets and toss to coat.

To prepare the dressing:

1. In a bowl, whisk together the pesto, tahini, dijon mustard (the binding agent), lemon juice until combined.

2. Sti in the za’atar, red pepper flakes, and salt/pepper. Adjust the salt and pepper amount to taste.

3. If the dressing is too thick to your liking, add water, 1/4 cup at a time, while stirring until the desired consistency comes to fruition.

To prepare the salad.

1. In a large bowl, add your greens. If you are using a hardy green such as kale, add a couple of spoonfuls of the dressing to the kale. Using your hands, massage the dressing into the kale to help add flavor and tenderize the greens. Once coated, add the roasted tofu, cherry tomatoes, roasted broccoli, quinoa, and chopped basil.

2. Serve with a side of crusty sourdough, add your dressing, and toss to mix like the messy salad connoisseur you are!

3. Dive in!

---