So my #husbandkadabba series continues…Today being a Tuesday I looked forward to making a healthy tofu salad with a walnut dressing. Tofu, zucchini, carrots, peas and broccoli really pair well with this zesty basil-walnut-parsley pesto. In fact i would say its a match made in heaven.
Ingredients:
For the salad
- 1/2 cup blanched broccoli
- 1/2 cup julienne carrots
- 1/2 cup julienne zucchini
- 1/2 cup boiled green peas
- 1/2 cup diced tofu, sauteed in olive oil with cracked black pepper
For the dressing
- 1/4 cup Italian parsley, roughly chopped
- 1/2 cup Italian basil, roughly chopped
- 1/4 cup toasted walnuts plus a little more to garnish
- 1 clove of garlic
- 2 tbsp balsamic vinegar
- 1 tbsp lime juice
- 4 tbsp grated parmesan cheese
- 1/2 cup good quality olive oil
- Salt and sugar to taste
To make the dressing combine the parsley, basil, walnuts, and garlic in the bowl of a food processor and process until coarsely chopped. Add the parmesan, vinegar and the lime juice and pulse until combined. With the machine running slowly drizzle the olive oil until the pesto is thick and smooth. Adjust the salt and sugar as per your taste
Method:
Now that you have all the ingredients ready, its time to assemble the salad in a jar. Follow the steps in this order:
- At the bottom of the jar add the dressing
- Now add the broccoli, carrots, peas and julienne zucchini
- Finish off the salad with the tofu and garnish with walnuts.
Shake the jar before you serve and dig in to every bite that will transport u into a whole new world…
