March 16, 2014 • Nancy Wolfson-Moche

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

serves 2

INgredients

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

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

Spread a Tablespoon of pesto on top of each.

Place the pepper slice on top;

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

©Nancy Wolfson-Moche 2014