1 head radicchio, separated into
individual leaves
2 heads Belgian endive, separated into
individual leaves
Method :
Toast walnuts
at 375C for 8 to 10 minutes. Cool slightly and chop finely. Combine
cilantro, olive oil, walnuts, garlic, salt and pepper in blender. Purée
until very smooth, adding water as needed to make a thick sauce. Heat
safflower oil in a medium saucepan. Sauté tofu until lightly browned.
Carefully stir pesto into tofu and heat through. Arrange radicchio and
endive leaves on a platter and spoon tofu pesto mixture on top. Who'd have
though plain old tofu could taste so festive ? Teamed with a palate
pleasing twist on traditional pesto, this dish will make converts out of
tofu haters.
