Who needs a full-on cleanse when a meal like this packs such a nutritional punch’all on one plate?
For the tofu: Soak slices of firm tofu in a mixture of grated fresh ginger, a couple of tablespoons of low-sodium soy sauce and one tablespoon sesame oil. Set aside while you boil black lentils [or use any canned lentil, rinsed] until soft, around 20 minutes. Meanwhile, tear large pieces of kale, wash them and dry well; place on a large baking sheet, drizzle with a bit of olive oil and whatever dried herbs you have on hand, and bake for about ten minutes in a 325-degree oven [careful, don’t let them get too brown].
Heat a skillet, add a little olive oil, and fry the tofu slices, flipping when browned; drain on a paper towel. With a few minutes left of cooking time for the lentils, add grape tomatoes and quartered mushrooms just to heat through.
With the lentil mixture, tofu slices and kale chips on your dinner plate, you’ve got a meal that’s yummy, healthy and filling.
What’s the latest meatless recipe you’ve tried?