Light Pesto Tofu Salad

Ingredients

• 400 g extra-firm tofu, cubed
• 200 g potatoes, diced small
• 150 g mixed greens
• 150 g pak choi, chopped
• 1 carrot, sliced thin
• 30 ml basil pesto and 30 ml water
• 15 ml chopped basil
• 15 ml olive oil
• salt
• black pepper

Method

1. Step 1

   Cook 200 g potatoes, diced small according to the package directions if needed, then let it cool slightly.

2. Step 2

   Season the tofu with salt and black pepper.

3. Step 3

   Heat 15 ml olive oil in a skillet over medium-high heat and cook the tofu for 6 to 8 minutes until golden on most sides.

4. Step 4

   Add 150 g mixed greens to a large bowl along with 150 g pak choi, chopped and 1 carrot, sliced thin.

5. Step 5

   Add the warm grain and the cooked protein to the bowl.

6. Step 6

   Drizzle the salad with 30 ml basil pesto and 30 ml water and toss it gently.

7. Step 7

   Finish the salad with 15 ml chopped basil and divide it between bowls.