build-a-breakfast

March 16, 2014 • Nancy Wolfson-Moche

Start with good quality tofu, add layers of kale pesto, bell pepper and radicchio: the result is a colorful mix of tastes and textures.

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serves 2

INgredients

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2 slices (one-inch-thick, each) of good quality fresh tofu

4 Tablespoons kale pesto (see my recipe)

1 orange bell pepper

2 large radicchio leaves

Process  Rinse the tofu and wash the radicchio leaves and pepper well.  Slice off  two “cheeks” of the pepper

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so you have two rather flat slices; set aside. Place each slice of tofu on a separate plate.

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Spread a Tablespoon of pesto on top of each.

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Place the pepper slice on top;

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spread another Tablespoon of pesto onto the pepper. Top with a radicchio leaf and serve.

©Nancy Wolfson-Moche 2014

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Dear Ms. Nancy, Thank you for teaching me how to cook. Your classes have always been so much fun. You are very smart and organized and I've always looked forward to your classes. Love, D. (8-year old girl)

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