Curried Tofu With Kale

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.

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