Caprese Pesto Kale Salad With Crispy Tofu

1. 1

   Slice the tofu into four pieces.

2. 2

   Wrap the pieces in a towel, place a cutting board on top of the towel, and press down with all your body weight.

3. 3

   Do this three or four times.

4. 4

   Cut the tofu into cubes.

5. 5

   Heat the olive oil in a large nonstick skillet over medium heat.

6. 6

   Add the tofu and salt and cook, stirring occasionally, until all sides are golden brown (10 to 15 minutes).

7. 7

   While the tofu is cooking, make the pesto: Combine the basil, garlic, salt and pine nuts in a food processor.

8. 8

   Pulse until all ingredients are very finely chopped.

9. 9

   Slowly pour in the vegetable broth while the processor is running, and then add the olive oil, again while the processor is running.

10. 10

    Combine the tomatoes, mozzarella, fried tofu and kale in a large bowl.

11. 11

    Stir in the pesto dressing.

* Per serving · 4 servings · Values may vary.