Pumpkin Seed Pesto Tofu

On a recent trip out to the Kootenays I was served  Organic Silverking Tofu made in Nelson, BC, Hands down this is THE BEST tofu I have ever had in my life! It has real substance and rich flavor. I can’t express enough how much better than anything I have tried it is! This dish is one of many I am sure will come from this new inspirational discovery.

This is a really satisfying soul warming meal that takes only minutes to assemble.

You’ll need 1 cup of Quinoa (or rice, or bulgar, or barley) cooked with a splash of olive oil and sea salt. In a cast Iron skillet bring a good amount of olive oil up to temp, and sear both sides of 4x 1 cm thick slices of medium or firm tofu, simply seasoned with S+P. Once the tofu is nicely browned set aside and slice into 1/2” ribbons. Add 2 heaping tbsp of pesto to the quinoa along with chopped artichoke hearts (2 of them) and about 2 tbsp of toasted pumpkin seeds. Toss in tofu and serve warm, with a garnish of cracked black pepper. enjoy!

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3 Responses to “Pumpkin Seed Pesto Tofu”

  1. So yummy and so easy! Have you ever made it with sun-dried tomato pesto?

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