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For The Pesto:

• 1 C. packed arugula

• 2 T. miso – mixed with 1 T. water

• 1 garlic clove

• ¼ C. toasted walnut

• ¼ C. hemp seed

• 1 tsp. tarragon, chopped

• 1/3 C. olive oil

• ¼ tsp. sugar

• ½ lemon, zested


Preparation

1. Combine all ingredients in a food processor and puree.

For the Salad:

• 1 package extra firm tofu

• Oil to saute

• 1 package spinach, or other mixed baby greens and shoots

• 1 avocado, sliced or diced

• Cherry tomatoes

• Red onion, julienned

• Peppadew peppers

• Cucumber, sliced

Bee Pollen

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Slice the tofu into planks. Dredge the tofu in rice flour seasoned with salt and pepper. Heat oil in a saute pan and sear the tofu on both sides (the tofu should have a nice brown crust before flipping over). Sear on the other side to make a crust. Remove from pan, continue with all pieces.

Place all the vegetables for the salad in a bowl. Toss with 2 T. flax seed oil, 1 tsp. sesame oil and 2 T. rice vinegar. Place the tofu on top of the salad and top with the pesto. Top the salad with a sprinkle of bee pollen.