I was in the mood for Thai so decided to make a curried tofu with kale over brown rice. It would also taste great over quinoa or even served with naan bread.
- 2 tsps olive oil
- 1 (15-ounce) package extra firm tofu, drained and cut into cubes
- 1/2 tsp salt
- 1 cup coconut milk
- 1.5 tsps curry powder
- 1 cup kale, chopped
- 1/4 medium yellow onion, chopped
- 1/2 cup chopped fresh basil
- Pea shoots (or other sprouts), to taste
Heat oil in a saute pan over medium-high heat. Add tofu, and sprinkle with a little salt. Cook 8 minutes or until golden brownish, stirring frequently. Remove from pan; keep warm. Add coconut milk and curry powder to pan, and cook 1 minute, stirring constantly. Add kale and onion; cook 5 minutes, stirring occasionally. Stir in tofu. Sprinkle with basil and garnish with sprouts.