Roasted beets are paired with wheat berries, nuts, cheese, greens and a splash of vinegar. There isn't a more satisfying salad around. Even better, it's vegetarian, high in fiber, vitamins A and C ...
- 2 tablespoons olive oil
- 1 medium onion, slivered
- 1 (12-ounce) package firm tofu
- 1 (14-ounce) can coconut milk
- 1 1/2 cups water
- 1 tablespoon red curry paste
- 2 tablespoons soy sauce
- 1 tablespoon each brown sugar and minced ginger
- 1 cup tomato sauce or canned tomatoes
- 4 cups chopped kale
Heat oil in a large skillet. Add onions, sauté 5 minutes. Add tofu, sauté 5 minutes. Combine coconut milk , water, curry paste, soy sauce, sugar and ginger. Stir well. Add to skillet. Add tomatoes. Cook 10 minutes. Add kale and cook 15 minutes to blend flavors. Serve over rice.
About this recipe
Love Kale? Check out the Edible Radio podcast, The Kitchen Workshop: Glorious Kale with Catherine Walthers, who discusses her book Kale, Glorious Kale (Countryman Press, 2014).
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