I wanted to try to pan sear tofu with pesto as the marinade just like it says in the Candle 79 cookbook. This recipe is inspired by one on page 75. The best part of this is the crispy pesto that ended up on the skillet after pan searing.
1 box extra firm tofu
1/2 cup pine nuts
1 1/2 tbsp olive oil
1 tablespoon fresh lemon juice
1/2 cup water
1 cup chopped lacinato kale
1 1/2 cups chopped basil
1 teaspoon garlic powder
1 tablespoon nutritional yeast
1/4 teaspoon salt
Water for boiling
Ice for ice bath
Press the tofu.
Bring a large pot of water to boil and prepare an ice bath. Take the center rib out of the kale. Using tongs, drop the kale into boiling water and blanch for 30 seconds. Place right right into the ice bath. Using a salad spinner, dry the kale as much as possible and then chiffonade.
Mix all of the ingredients in the processor and process until it comes together.
Cut the tofu into 8 triangles. Spread the pesto over the tofu and marinate for a few hours.
Heat up olive oil in a non-stick skillet. Drop the tofu triangles onto the pan and sear for about 2 minutes on each side.
To serve, spoon a bit of the marinade onto the center of a plate and top with the warm tofu. Enjoy!