Pesto quinoa salad with tofu and roasted tomatoes
- 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
Preheat oven to 450 degrees F. Line a baking sheet with foil.
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.
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.
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.
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.