Kale And Walnut Pesto Tofu Wrap With Avocado
I didn’t grow up eating pesto. I never even had it until I began my health and wellness journey and started experimenting with different recipes. When I stumbled upon a recipe that called for pesto, my life changed. I couldn’t believe I had never tried it prior to that day. I began adding it to my meal prep rotation to add more flavor and health benefits to meals.
I love pesto because it is simple to make. You basically just toss everything into a food processor and you’re good to go. Another reason why I love it is because it is a great way to get in essential vitamins and nutrients. Pesto contains healthy fats, protein and fiber to help support your overall wellbeing whilst supporting satiety. It also contains fresh herbs like basil to support your gut health and your body’s natural detoxification process.
For this pesto I used walnuts. Walnuts are brain food. They are filled with omega 3 fatty acids to support brain health as well as skin and digestive health. I personally love the flavor that walnuts give this pesto. Not a fan of walnuts? Try sunflower seeds or pumpkin seeds for a nut free approach. You can also use pine nuts which are a pesto classic as well!
I also added kale to this pesto for added greens. Dark leafy greens help support skin health and blood sugar levels. I promise you won’t even notice they are in there. You can substitute the kale for spinach if needed.
The recipe below makes up to 4 wraps. You can easily make one wrap by quartering the recipe when preparing your wrap. Just save the pesto to use in other bowls and pasta that week.
What you need (makes 4 wraps):
1 14 oz block of tofu super firm or extra firm
1 tbsp oil
A few pinches of salt
1 avocado cut into 4 pieces
4 wraps of your choice heated according to package instructions
Kale And Walnut Pesto:
3 tbsp olive oil
1 tbsp nutritional yeast
A few pinches of salt (or to taste)
1 lemon juiced or 2 tbsp
1/2 cup walnuts
1 large leaf of kale
1/3 cup basil
1/2 tsp garlic powder
Directions: Preheat your oven to 420F. Line a baking sheet with parchment paper. Toss the tofu, 1 tbsp of oil and a few pinches of salt together on the baking sheet. Place into the oven for 25 minutes. Meanwhile add all of the Kale And Walnut Pesto ingredients to a food processor. Blend until smooth. Remove the tofu from the oven. Carefully transfer the tofu to a mixing bowl. Toss the tofu with the pesto. Assemble your wraps by mashing avocado onto the wraps then adding the pesto tofu. Wrap the tortilla up into a wrap. Enjoy.
To meal prep you can either store the wraps in an airtight container for up to 4 days or you can store the pesto covered tofu in an airtight container and then assemble your wrap as desired.
I created my Glow From Within Guide to help you begin your journey to feeling your best from the inside out. This guide includes over 90 healthy plant forward seasonal recipes as well as 4 sample seasonal meal plans to help you glow from within. Check it out here.