Ingredients
- 2 cups cherry tomatoes
- 1 ½ tbsp olive oil
- 1 shallots
- 8 cups kale
- 1 ¼ lbs tofu (extra-firm)
- 2 cups pre-cooked quinoa
- 1 ⅓ cups frozen corn
- ½ cup pesto
Directions
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Step 1
Preheat oven to 450 degrees F. Line a baking sheet with foil.
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Step 2
Slice cherry tomatoes in half and lay out on lined baking sheet. Drizzle with 2 tsp olive oil, salt and pepper. Toss to coat and place in the oven. Bake 15 to 20 minutes until tomatoes are shriveled and releasing their juices.
In this recipe- 2 cups cherry tomatoes
- 1 ½ tbsp olive oil
-
Step 3
Meanwhile, peel, and coarsely chop shallots. Remove tough center ribs and stems from kale and coarsely chop leaves. Press tofu to remove excess moisture and cut into ½-inch pieces.
In this recipe- 1 shallots
- 8 cups kale
- 1 ¼ lbs tofu (extra-firm)
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Step 4
Heat remaining 2 tsp olive oil in a medium skillet over medium-high heat. Stir in shallots and cook 2 minutes until translucent. Stir in pre-cooked quinoa and corn and cook 3 minutes. Add kale and tofu and cook 2 minutes until tofu is heated through.
In this recipe- 1 ½ tbsp olive oil
- 1 shallots
- 8 cups kale
- 1 ¼ lbs tofu (extra-firm)
- 2 cups pre-cooked quinoa
- 1 ⅓ cups frozen corn
-
Step 5
Remove skillet from heat and stir in pesto. Mix well, then transfer to a plate and top with roasted cherry tomatoes. Season with salt and pepper to taste.
In this recipe- 2 cups cherry tomatoes
- ½ cup pesto
