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