Seaweed Pesto Stuffed Tofu Steaks

Serves 4.

Seaweed Pesto Stuffed Tofu Steaks

Also called alaria and resembling pappardelle pasta noodles when rehydrated, lightly vegetal wakame is what you’re most likely to finding floating in miso soup, but it can also be the starring green in a riff on pesto. Slather the seaweed pesto between meaty slabs of tofu and you’ve got a hearty vegan main dish. The briny pesto can also be dolloped on grain bowls, grilled steak, or cooked fish.


Place any extras in glass jar, cover with thin layer of oil, and store in fridge for up to 2 weeks.

Each serving contains: 447 calories; 28 g protein; 35 g total fat (5 g sat. fat, 0 g trans fat); 6 g total carbohydrates (0 g sugars, 1 g fibre); 502 mg sodium

Source: The Marine Green

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