Ingredients
8 cups chopped kale, tough stems removed
1 lb. yellow squash, cubed
1 pkg. extra firm tofu (14 oz.), cubed
2 tbs. curry powder
1 medium onion, sliced
1 can coconut milk (14 oz.)
1 tsp. brown sugar
2 tbs. lemon juice
1 tsp. ground ginger
½ tsp. salt
¼ tsp. black pepper
¼ tsp. cayenne pepper
Olive oil
Instructions
Combine dry spices in a bowl.
Toss cubed tofu with spices; set aside.
In a skillet, heat olive oil and add squash and
onions until slightly brown.
Add tofu and cook until brown.
Remove tofu and vegetables from pan and set aside.
Add coconut milk and brown sugar and bring to a
boil.
Add half of greens and cook until wilted then add
other half.
When greens are wilted, add tofu and vegetables
back to the pan.
Remove from heat and stir in lemon juice.
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