KALE AND TOFU SIDE DISH

KALE AND TOFU SUBJI

(suitable for vegans)

Two weeks ago, I set out to make stir-fry noodles with tofu. Having no tofu in the fridge, I asked my son to bring tofu while coming back from the office. In a hurry, he got two packets of soft (silken) tofu instead. Now I had to use this soft tofu somehow in another recipe as it would have been too soft to use in noodles. I checked the fridge and found one bunch of fresh kale, and thought that kale would go very well with soft tofu.

As I was chopping the kale, my mind was just thinking of what else can be added to this dish- maybe some onions. That is how this new dish was invented in my kitchen. I fried some onions and made this new dish of kale and tofu, which came out very nice. I and my husband enjoyed it with rumali roti (soft thin Indian flat bread) with plain yoghurt and the green salad. Because I really enjoyed it, I thought of cooking it again and writing a post about it.

                                                                                      

As I have mentioned in another post that I started using a lot of kale in Canada only because it is easy and always available throughout the year here. In addition to that, I have read a lot about its health benefits so I am trying some new dishes with it too. I feel the combination of this dark green vegetable and a lean protein is really beneficial. I have tried mixing kale with lentil also, that recipe I will share in another post.

For this recipe, I have used red kale, which I have never seen before.While shopping for kale at my organic grocery shop, I didn’t get the green variety, only got the red variety. Next day I checked the images of red kale on Google and was satisfied to know that there are other varieties available other than green too.

RECIPE

INGREDIENTS

• One bunch of kale
• One small pack of soft tofu (300 grams)
• One large chopped onion
• One tsp cumin seeds or mustard seeds(I used mustard seeds)
• One tsp coriander powder (optional)
• Salt and black pepper powder to taste
• Two tbs olive/coconut oil (any oil of your choice)

METHOD

• Chop finely and rinse kale leaves two-three times in clean water.
• Heat the oil in a frying pan, add cumin seeds and wait till it changes the colour.
• Now saute the chopped onion till translucent.
• Add kale leaves with salt and coriander powder, turn after every few minutes, do not cover the lid because kale will leave some water which will soon evaporate.
• Crumble the tofu and mix well in kale. Cook till all the water evaporates from kale, sprinkle black pepper powder and turn off the gas.

This can be served with naan/roti or dinner bun. This dish can be served to 4-5 people.

This recipe I am sending as my blog entry for The Hearth and Soul Hop event.
And also for Cook Blog Share event, and with Vegetable palatte March, and with saturday spark link party, and with From the Archives Friday,

And for another at Lisa's Kitchen, and for best recipe of 2014 event, and for meatless monday event, and with Virtual Vegan Party, and with creative Monday blog., and with Weekend recipe link party, and with Extra Veg March 2015, and with Happy healthy and green blog hop, and with Real food Friday,