Pesto Tofu and Sprouts Salad

I like meals that tell a story. Either they have a story behind them, or they tell a visual story when eating them. This dish is very visual. On my Instagram account, I mention in the caption that it reminds me of being underwater. It’s almost reminiscent of a clam shell that opened up to reveal all the pesto-y, tofu-y, sprout-y goodness inside. But ya know what? I may very well be the only person that sees this story, and that’s okay. But hopefully it tells a story– any sort of story, to you too. And maybe I should be less philosophical and dreamy about it. If my dishes say nothing to you other than “eat me”, that’s fine too. So long as they don’t say anything negative, I’m a happy girl. Actually, I take that back. Even if they do say something negative, that’s alright, because I’ve decided not to care what other people think abou– okay that’s a lie. I put a lot of thought and work into my food, so please don’t say anything negative about it, okay?


What You’ll Need:

  • 1/4 block of firm tofu, cubed
  • 1 full head of red leaf lettuce
  • 1 cup baby bella mushrooms, slice in half with stems intact
  • 1/4 cup sprouts (broccoli, alfalfa, any kind!)
  • 1/4 cup Trader Joe’s vegan kale, cashew and basil pesto
  • 7 full leaves of mint, finely minced
  • 2 tsp salt
  • 1 tsp black pepper
  • 3 tbsp rice vinegar
  • 3 tbsp olive oil


What to Do:

  1. Heat a medium-sized skillet over medium heat with 1 tbsp of olive oil.
  2. Once hot, add cubed tofu and pan-fry for approximately 5 minutes until very lightly golden brown.
  3. Add baby bellas and continue to saute for an additional 3-4 minutes. Remove from heat.
  4. Transfer tofu and mushrooms to a glass or metal bowl or container. Add pesto and mint and mix together until tofu and mushrooms are fully coated.
  5. In a small bowl, mix together rice vinegar, remaining olive oil, salt and pepper to create the dressing.
  6. Add dressing to coated tofu mixture and stir well.
  7. Open entire head of lettuce from the center and place on a serving dish. To make it easier to tear apart, gently slice the stem of the lettuce, but try to keep the entire head of lettuce intact.
  8. Spread tofu and mushroom mixture in the center of lettuce.
  9. Sprinkle the top with sprouts and serve.


Date Posted on Instagram: 9/25/2018



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s