Tofu, Green beans and Kale

at 7:32 PM

Kale, green beans and tofu

First things first: please don't overcook the green beans!!  When you overcook them, they become all soggy, brown and vitamin-less.  I always add them to the dish at the very end so they can retain their crispness.

 First I usually cook the kale leaves since they are pretty firm and need to be a little wilted.  As I have written before, I  freeze then thaw my tofu (the firm variety), then cut the block into smaller cubes and add them to a mixture of olive/sesame oil and canned tomatoes (any kind- I typically use the diced ones with chipotle) and the slightly cooked kale.  To this mix, I lastly add a full cup of cut green beans and a handful of sliced almonds.  Spices?  Anything you like, I have added cumin, paprika, garlic and ground pepper.

The entire dish is ready within minutes, and at room temperature it is the best.