Monday, October 12, 2015

Scrambled Tofu and Sauteed Kale

Scrambled Tofu:
(for one)
1/2 package of silken tofu
1 tsp rice bran oil
1 tbsp nutritional yeast seasonings
1 tbsp soy sauce
1/4 tsp smoked paprika
dash of rosemary
dash or two of black salt
dash or two of black pepper
1 garlic cloves minced

Heat the oil and garlic in a pan, add the tofu. Let sizzle for 5 minutes, stirring as needed.
Add the soy sauce if it starts looking a little dry. Add the seasonings, stir fry for a couple more minutes until heated thoroughly.

Sauteed kale:
1 tsp rice bran oil (also great with sesame oil)
1 tsp soy sauce
2 minced garlic cloves
3 cups of chopped kale

Fry garlic in the oil, for a few minutes and then add the kale. Sizzle the kale until it's wilted but still bright green, and may even get a bit crunchy on the edges, if not it's still tasty!

Add the kale and the tofu to one plate and garnish with chopped tomatoes.

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