Food Blog

Pesto potato-kale salad with grilled tofu and asparagus

Oh right, the food tumblr… it exists. Hi.

The tofu and asparagus were marinated in some olive oil, soy sauce, garlic powder, red pepper flakes, and a dash of balsamic vinegar. Then I grilled them on the grill pan. I know. It’s complicated.

For the potato salad, I had about a half cup of leftover homemade walnut-basil pesto that I mixed into a quick dressing with olive oil, white wine vinegar, and a little water to get to the desired texture. This was tossed with big chunks of boiled red potato, a healthy handful of FRESH peas (I’m the only one in this house who cares, but I tasted one at the market and became obsessed), and some steamed baby kale. Easy peasy.

But it looks pretty nice, yeah?