Quick and Easy Tofu and Kale This is a great meal if you don’t have a lot of time to cook, or even if you do, because its delicious and healthy. Leafy greens are really important in a vegan diet, they are high in fiber, iron and calcium (fun fact-broccoli has more calcium than milk! Don’t believe milk companies that tell you its the only way to get your calcium), among other nutrients.  I use nutritional yeast on the tofu, and on most things I eat. If you are a new vegan you will soon learn that nutritional yeast, known as ‘hippie-crack’ is useful, healthy and yummy, often used in place of cheese. Its high in B-12, a vitamin you need to make sure you get as a vegan or vegetarian. It also has a fair amount of protein in it. Just try not to eat more than about 2 tablespoons a day, since too much can stop your body from absorbing calcium. You can find it in the bulk section of most natural food stores, its flaky/powdery and yellow. Anyhow.  To make the Tofu: Cut tofu into cubes of desired choice and put in pan with some oil Sprinkle soy sauce over tofu, then nutritional yeast as well as any other flavors you want (garlic, salt, pepper, etc) Let it cook for a few minutes, stir some, take off heat when it looks good To Make the Kale: Wash kale and cut into fairly small pieces, you can use the stem and leaves Put in pan with some rice vinegar (asian style vinegar, you can find it at most grocery stores) Put on a lid and let it steam some until its mostly cooked Take off the lid, squeeze on some lemon juice, add salt and pepper to taste Stir a bit, take off heat, and serve with tofu Note: I flavor pretty much everything I cook with some combination of lemon, soy sauce, vinegar, garlic and nutritional yeast. I love savory, sour flavors, but I know not everyone does as much as me. There are plenty of other ways to cook these types of foods. Happy eating! View high resolution

Quick and Easy Tofu and Kale

This is a great meal if you don’t have a lot of time to cook, or even if you do, because its delicious and healthy. Leafy greens are really important in a vegan diet, they are high in fiber, iron and calcium (fun fact-broccoli has more calcium than milk! Don’t believe milk companies that tell you its the only way to get your calcium), among other nutrients. 

I use nutritional yeast on the tofu, and on most things I eat. If you are a new vegan you will soon learn that nutritional yeast, known as ‘hippie-crack’ is useful, healthy and yummy, often used in place of cheese. Its high in B-12, a vitamin you need to make sure you get as a vegan or vegetarian. It also has a fair amount of protein in it. Just try not to eat more than about 2 tablespoons a day, since too much can stop your body from absorbing calcium. You can find it in the bulk section of most natural food stores, its flaky/powdery and yellow. Anyhow. 

To make the Tofu:

  • Cut tofu into cubes of desired choice and put in pan with some oil
  • Sprinkle soy sauce over tofu, then nutritional yeast as well as any other flavors you want (garlic, salt, pepper, etc)
  • Let it cook for a few minutes, stir some, take off heat when it looks good

To Make the Kale:

  • Wash kale and cut into fairly small pieces, you can use the stem and leaves
  • Put in pan with some rice vinegar (asian style vinegar, you can find it at most grocery stores)
  • Put on a lid and let it steam some until its mostly cooked
  • Take off the lid, squeeze on some lemon juice, add salt and pepper to taste
  • Stir a bit, take off heat, and serve with tofu

Note: I flavor pretty much everything I cook with some combination of lemon, soy sauce, vinegar, garlic and nutritional yeast. I love savory, sour flavors, but I know not everyone does as much as me. There are plenty of other ways to cook these types of foods. Happy eating!

Notes