Roasted Tomato Harvest Bowl

Salad chains and theiir marketing teams know EXACTLY what they’re doing. The vibrancy, the “idea of health”, the freshness that comes with every bowl. It’s no doubt why salad chains never cease to fail.

Although, as a native New Yorker who can’t afford to spend his electricity bill in salad bowls, these quick lunches are few and far in between. 15 dollards for a salad is something I wish I could afford (or be okay with spending), but it’s just not! And that is okay!

If you’re like me, you enjoy salads that are restaurant quality without going in debt prices. This affordable version of the SweetGween bowl is just as delicious as the original (might I say even MORE delicious, thanks to the pesto tofu steak in place of charred chicken thighs).

Grab some kale, harvest some tomatoes, and get to roasting! Enjoy xx.

“Whatever it is, the way you tell your story online can make all the difference.”

— Quote Source

Roasted Tomato Harvest Bowl

Yield: Serves 2-3

INGREDIENTS

{Roasted Basil Tomatoes}

• 1 lb grape tomatoes

• 2 tablespoons olive oil

• 1/2 teaspoon sea salt

• 1/2 teaspoon pepper

• 1/4 teaspoon cumin

• 5 basil leaves, sliced thinly

{Pesto Tofu}

• 8oz extra-firm tofu

• 2 tablespoons pesto

• juice of 1/2 lemon

• olive oil, for searing or roasting

{Balsamic Vinaigrette}

• 2 tablespoons balsamic vinegar

• 4 tablespoon extra virgin olive oil

• 1 tablespoon dijon mustard

• 1 tablespoon honey

• 1 garlic clove, minced

• 1/2 teaspoon Aleppo pepper, sub with red pepper flakes

• salt and pepper, to taste

{Assembly}

• 4-5 cups of kale (massaged with juice of 1/2 lemon, can sub with another green of choice)

• 1 cup of Israeli cous cous (or wild rice, quinoa)

• pesto tofu (or protein of choice)

• roasted tomatoes (or protein of choice)

• 1/3 cup feta/goat cheese (or cheese alternative)

• 3 tablespoons chopped/slivered almonds

• 10 basil leaves, sliced

• balsamic vinaigrette

DIRECTIONS

To prepare the tofu:

1. Press the extra-firm tofu to release and soak up all of the moisture.

2. While the tofu is being pressed, create the marinade. In a bowl, whisk together the pesto and lemon juice. Set aside

3. After the tofu has been pressed, slice the tofu into 1/2” “steaks”. Coat all sides of the tofu.

4. At this point, you can choose to place on 1/2 of the pan coated with olive oil to roast in the oven with the tomatoes or sear them in a skillet. If you choose to go with the latter, sear the tofu after roasting the tomatoes.

5. To Roast: Coat a pan with olive oil. Roast in a 425F oven for 30-45 mins, flipping every 15 mins.

6. To Sear: Heat a cast-iron skillet with olive oil over medium heat. Once cooking oil is heated, cook each side of the tofu until crispy.

7. Optional: Glaze the cooked/roasted tofu with more pesto and set aside.

8. NOTE: This would be a great time to roast your vegetables if you don’t have them prepped yet.

9. Once marinated, heat the oil in a heavy-bottomed skillet (like a cast iron pan) and add the tofu. Sear on each side until dark and crispy (almost blackened). Place on a paper-towel-lined plate to drain; set aside.

To prepare the roasted tomatoes:

1. In a bowl, add the grape tomatoes. You can also choose to use Roma tomatoes. If so, quarter the Roma tomatoes and add them to the bowl.

2. Add the olive oil, cumin, salt, pepper, and basil. Toss to coat.

3. If roasting with tofu, add to the other half of the roasting pan. I HIGHLY suggest separating the pan into two sections by adding the tomatoes to one side of the pan on aluminium foil with a slight edge so that the juices do not creep over to the tofu’s personal space.

4. Roast in the oven at 425F for 20-30 mins until blistered and mushy. Set aside to cool.

To prepare the dressing

1. In a bowl, mix together the balsamic vinegar, dijon, minced garlic, honey, and Aleppo pepper. Whisk until combined.

2. Add the olive oil while whisking to help it emulsify. Once combined, season with salt and pepper, to YOUR TASTE.

3. Adjust any seasonings. Add more Aleppo pepper if you prefer some heat, or more honey if you prefer a sweeter dressing.

To prepare the salad:

1. In a salad bowl, add your greens. Add the juice of 1/2 lemon. Using your hands, massage the kale with lemon juice until the leaves become more tender. This is essential for a tasty kale salad.

2. Add the grain of choice, tofu/protein of choice (i like to cube or tear the tofu to be evenly distributed into the salad), roasted tomatoes, feta/goat cheese, and almonds. Add the balsamic vinaigrette

3. Mix everything together, until well incorporated.

4. Plate and garnish with basil leaves. Serve with a side of crusty bread.

5. Dive in!

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