A combination that you will not want to miss
It’s not necessary to be vegan to understand that we must radically reduce the consumption of meat in our diet, for both health and environmental reasons. Tofu can be our best ally to replace meat, due to the simplicity of its preparation and the fact that it can be combined with practically any ingredient.
Sautéed tofu and kale is definitely an excellent choice. It’s super quick to make, full of goodness and will help avoid heating the kitchen in the summer.
In addition, kale has been shown to contain a large amount of nutrients and a more powerful flavor and texture. Although it is ideal for stir-fries, we can also use it raw. If you go for the latter, we recommend to thoroughly massage the washed leaves with a little dressing to soften them.
Time 35 Minutos
Drain the tofu, wrapping it in several layers of absorbent kitchen paper. Then place it on a plate and put something heavy on top and let it rest for at least 10 minutes.
Then, cut into small cubes, add salt and pepper, cumin, cayenne and leave to marinate for at least 20 minutes.
Cut or tear kale leaves into pieces, wash and drain.
Brown the tofu in a little sesame or olive oil on a non-stick frying pan for at least 5 minutes, add the finely chopped garlic and the finely grated ginger. Incorporate the kale leaves and stir well over high heat. Add the soy sauce, miso and wine, broth or water little by little, and stir well.
4. Finish and Serve
Sauté until the kale is cooked to the desired point, it should be tender and reduce its size by at least half. Add the sesame seeds and let them toast a little. Season lightly if necessary and top with a few extra drops of sesame oil.
Super fast to make, it can be served with cooked quinoa rice or any favorite grain. Or simply enjoy with delicious sun-dried tomatoes, raisins or nuts ... Get creative and make your own topping. Bon Appetite!