Kale, Avocado & Tofu Power Bowl

15 mins
Serves 1
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Directions

  1. 1Whisk together pesto, 2 tbsp olive oil, and 1-2 tbsp water in a bowl. Set aside.
  2. 2Whisk together pesto, 2 tbsp olive oil, and 1-2 tbsp water in a bowl. Set aside.
  3. 3Whisk together pesto, 2 tbsp olive oil, and 1-2 tbsp water in a bowl. Set aside.
  4. 4Warm 2 tbsp olive oil in a frying pan over medium-low heat. Add sliced tofu and cook for 10-15 minutes until golden.
  5. 5Warm 2 tbsp olive oil in a frying pan over medium-low heat. Add sliced tofu and cook for 10-15 minutes until golden.
  6. 6Warm 2 tbsp olive oil in a frying pan over medium-low heat. Add sliced tofu and cook for 10-15 minutes until golden.
  7. 7In a large bowl, combine kale, half the lemon juice, and a pinch of salt; massage the leaves to soften.
  8. 8In a large bowl, combine kale, half the lemon juice, and a pinch of salt; massage the leaves to soften.
  9. 9In a large bowl, combine kale, half the lemon juice, and a pinch of salt; massage the leaves to soften.
  10. 10Add lentils, spinach, seeds, and half the dressing to the bowl and toss.
  11. 11Add lentils, spinach, seeds, and half the dressing to the bowl and toss.
  12. 12Add lentils, spinach, seeds, and half the dressing to the bowl and toss.
  13. 13Serve the salad in bowls, top with avocado and tofu. Squeeze remaining lemon juice, add chives, and drizzle with remaining dressing.
  14. 14Serve the salad in bowls, top with avocado and tofu. Squeeze remaining lemon juice, add chives, and drizzle with remaining dressing.
  15. 15Serve the salad in bowls, top with avocado and tofu. Squeeze remaining lemon juice, add chives, and drizzle with remaining dressing.

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 0.5 block firm tofu
  • 0.5 block firm tofu
  • 0.5 block firm tofu
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 2 handfuls kale
  • 2 handfuls kale
  • 2 handfuls kale
  • 1 avocado
  • 1 avocado
  • 1 avocado
  • 240 g canned lentils
  • 240 g canned lentils
  • 240 g canned lentils
  • 2 large handfuls spinach
  • 2 large handfuls spinach
  • 2 large handfuls spinach
  • 2 handfuls mixed seeds
  • 2 handfuls mixed seeds
  • 2 handfuls mixed seeds
  • 0.5 bunch chives
  • 0.5 bunch chives
  • 0.5 bunch chives
  • 1 pinch flaky sea salt
  • 1 pinch flaky sea salt
  • 1 pinch flaky sea salt
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 4 tablespoons kale & walnut pesto
  • 4 tablespoons kale & walnut pesto
  • 4 tablespoons kale & walnut pesto
  • 1 tbsp water
  • 1 tbsp water
  • 1 tbsp water

Equipment

frying panbowlwhisk