1 (14 oz.) package water-packed extra firm tofu, cut to thirds in thickness and then to 36 squares
1T grapeseed oil
1 tsp. salt, divided
1 large onion, diced to 1/4 inch
2 cloves garlic, minced
2 tsp. grated ginger
1 tsp. mustard seeds
1 large bunch lacinato/dinosaur kale, destemmed and chopped to 1 inch strips
1 c low-fat plain yogurt
2 tsp. Rogan Josh curry powder
1/2 tsp. ground cumin
Instructions
Heat 2 tsp. grapeseed oil in a large non-stick skillet, over medium-high heat. Add tofu and 1/2 tsp. salt. Saute, stirring gently so that tofu does not break apart and tofu is lightly browned evenly on all sides, about 6 - 8 min. Transfer tofu to a plate and set aside.
Add 2 tsp. grapeseed oil to pan over medium heat and add onion, garlic, ginger, and mustard seeds, and sauté 4 min. Add kale in batches, allowing it to wilt and making room for more. Cook until wilted, about 5 min.
Add yogurt, Rogan Josh curry blend, cumin and 1/2 tsp. salt. Add tofu back to skillet and cook 2 min.
Originally Submitted
11/13/2013
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