This recipe is from the cookbook, Color Me Vegan. It makes a huge amount of food. Enough for three people to eat dinner and three lunches after that. So, six full servings.
First you make the walnut pesto in the food processor, using fresh basil, chopped walnuts, garlic, oil and lemon juice.
Meanwhile, cook two cups of quinoa, saute the tofu, then saute 1 bunch of kale separately. Mix together, add chopped sun-dried tomatoes, then stir in the pesto.