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© Lillys-Table.com Photo of Kale Pesto on Soba with Tofu & Artichokes
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Kale Pesto on Soba with Tofu & Artichokes

from Kale Pesto Soba Noodles with Fried Tofu and Steamed Artichokes, the Week of June 22, 2014

Balanced, flavorful and filling, this recipe can be cooked well into the summer. Try adding different vegetables to the rice and using different kinds of fish.

~Created by Lizzy Marshall

Ingredients

  • 4 artichokes
  • 4 stalks kale, lacinato or dinosaur
  • ¼ cup pumpkin seeds, aka pepitas
  • 1 tablespoon sesame oil , toasted
  • 1 tablespoon olive oil, extra virgin
  • ½ tablespoon soy sauce, tamari
  • 2 cloves garlic
  • 1 package soba noodles
  • 7 ounces tofu, extra-firm
  • 1 tablespoon fresh parsley, finely minced, optional

Serving Size: 4 People

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Preparation Instructions

Trim the stems of the artichokes and remove any of the bottom leaves. Cut the prickly tips of the artichoke leaves. Place in boiling water for about 20 minutes, uncovered.

Blanched the kale in 3 cups boiling water for 4 minutes. Remove with tongs and reserve cooking water.

Blend pepitas with oils, garlic and tamari until roughly chopped, add kale and a little water to help it blend for about 1 minute.

Meanwhile boil the soba in the kale water for 8 minutes or as package indicates. Remove immediately and rinse with cold water. Set aside in large bowl and toss with sesame oil.

Fry the tofu in sesame and olive oils with a dash of tamari until crisp on either side, about 8 minutes as well.

When the artichokes are done (the leaves should easily pull off), let them drain upside down in a colander and assemble the soba with the pesto and tofu. Squeeze lemon over tofu and artichoke and sprinkle with parsley if you wish.