Sautéed Kale with Tofu

Recipe very slightly modified from: 3 Bowls – Vegetarian Recipes from an American Zen Buddhist Monastery (by Seppo Ed Farrey with Myochi Nancy O’Hara)

sauteed kale and tofuHello and thank you for checking out my brand new blog!  I’m a regular home cook and a recipe nerd – I spend A LOT of time browsing recipes and making the list of dishes/ingredients to try. Since my list is getting so long that I thought it would be great to have a place where I can share my successful findings.

Here is the recipe #1 to start this project. It’s a dish I cook all the time, that is quick, good but a bit different, from the cook book I love and have given as a gift to my friends and family on several occasions. It is perfect especially at this time of the year, as it has been THE go-to dish whenever I need to FEEL healthy – After indulging in big holiday feasts, for example.  Not that you did it but just saying. And obviously I already had my first plate of this in 2013.

It is super quick to make and absolutely delicious. Tofu mashed with mellow white miso has a perfect amount of saltiness and is so tasty with kale’s strong flavor when cooked down together. A splash of vinegar added at the end gives a surprising depth. It is simple but well balanced, light but satisfying. And you instantly feel like your body is absorbing all the goodness of the dark leafy green.  I have made very slight modifications to the original and use firm tofu instead of soft tofu to make it more substantial, and rice vinegar instead of lemon juice as I like it better with the flavor of miso.

So for all the busy cooks out there who try to eat healthy without compromising taste and want to treat themselves once in a while (or more) – Here is to a healthy and yummy 2013!

RECIPE (2 servings)

Ingredients:

  • ½ pound of firm tofu (half of typical packaged tofu)
  • 1 tablespoon white miso
  • ½ teaspoon canola or olive oil
  • 2 garlic cloves, minced
  • 1 bunch kale leaves – Leaves cut into bite-size pieces, large stems separated and finely chopped
  • 1-2 teaspoon rice vinegar

Method:

  1. Mash the tofu and miso together
  2. Heat the oil in a large skillet over medium-low heat. Add the garlic with chopped stems and sauté, stirring occasionally until it becomes fragrant, but not browned, about 2 minutes.
  3. Add the tofu mixture and a pinch of salt and sauté, stirring occasionally, for 3 minutes more.
  4. Add the kale and mix with tofu mixture with another pinch of salt.  Kale leaves are very bulky at this point but don’t worry about mixing it in thoroughly at this point as it will get cooked down.  Cover and cook until the kale is bright green and tender, 8 to 10 minutes. Since miso gets easily burned, check it out occasionally and stir to mix softening greens further more.
  5. Add the vinegar and stir well. Serve.

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