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.

IMG_4162

serves 2

INgredients

IMG_4101

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

IMG_4118

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

IMG_4113

Spread a Tablespoon of pesto on top of each.

IMG_4119

Place the pepper slice on top;

IMG_4142

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

©Nancy Wolfson-Moche 2014

Previous Post:
«
Next Post
»

Icing on the Cake: Testimonials

Dear Ms. Nancy, Thank you for teaching me how to cook. A lot of my skills have developed through cooking. Cooking has also given me a bigger appetite for more foods. I can also make my own cook book! Some of my favorite foods that I've cooked with you are butter, date candys, tzatziki, pickles and potato leek soup. Thanks for giving me my cooking skills. Love, R. (8 years old)

-