Caprese Pesto Kale Salad With Crispy Tofu

• 1 (14-ounce) container extra-firm tofu
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon fine sea salt
• 2 cups cherry tomatoes, measured whole then sliced in half
• 6 ounces fresh mozzarella balls, sliced in half (about 1/2 cup)
• 2 cups packed baby kale
• 2 cups packed fresh basil leaves
• 2 cloves garlic
• 1/4 teaspoon fine sea salt
• 2 tablespoons pine nuts
• 1/2 cup low-sodium vegetable broth
• 2 tablespoons extra virgin olive oil

1. Slice the tofu into four pieces.
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. Do this three or four times.
4. Cut the tofu into cubes.
5. Heat the olive oil in a large nonstick skillet over medium heat.
6. Add the tofu and salt and cook, stirring occasionally, until all sides are golden brown (10 to 15 minutes).
7. While the tofu is cooking, make the pesto: Combine the basil, garlic, salt and pine nuts in a food processor.
8. Pulse until all ingredients are very finely chopped.
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. Combine the tomatoes, mozzarella, fried tofu and kale in a large bowl.
11. Stir in the pesto dressing.

extra virgin olive oil, salt, cherry tomatoes, mozzarella, baby kale, basil, garlic, salt, nuts, vegetable broth, extra virgin olive oil

Taken from www.foodrepublic.com/recipes/caprese-pesto-kale-salad-with-crispy-tofu-recipe/ (may not work)