Kale and Tofu

Kale & Tofu

Thanks to the wonders of premade sauces, tofu can be delicious.  Yes, it’s time to extol the virtues of a generally bland food that can acquire the flavor of anything and everything.  I used a marinade from … Trader Joe’s this time but there are any and all sorts of varieties to choose from wherever you shop.

After boiling the tofu to remove the excess water, I marinated it in about 1/2 cup of the sauce overnight.  Actually it sat in the marinade much longer in the refrigerator but I think a long stint during the wee small hours of the morning is sufficient.

After heating a skillet with oil, I then pan fried them for about 3 or 4 minutes on each side, drizzling a little more marinade during the last minute or so for the added punch.

boiled or pressed tofu retains more of the marinade

Transferring that into a bowl, I quickly cooked up some kale in the same pan – adding lemon juice, a drop or two of water and salt.  I love how green and vibrant it looks!

the picture doesn't do it justice - promise!

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3 thoughts on “Kale and Tofu

  1. Is that mom’s old casserole dish? Also, interesting that boiled/pressed tofu absorbs more flavor–that makes sense though I wouldn’t have realized it on my own. I guess it’s like a sponge? In that if you squeeze out the liquid then it has room to re-absorb (a new, more flavorful) liquid.

    • It was one of the Trader Joe’s Teriyaki variety. I can’t seem to get enough! Another option would be to pan fry it and then drizzle a little goddess dressing over it all… I love that stuff.

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