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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 241.3
  • Total Fat: 6.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 264.4 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 8.3 g
  • Protein: 18.2 g

View full nutritional breakdown of ETL-friendly Kale Tofu Stir Fry calories by ingredient
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ETL-friendly Kale Tofu Stir Fry

Submitted by: SUNNYH99

Introduction

Ravensong posted this on her blog on 3/24/11, and it sounded great! I think it should make 4 generous servings. I subbed in what I had on hand. Check out her blog! For those following Dr. Furhman's Eat to Live 6-week plan, omit the oil and use Pam spray, water or veggie broth instead. Ravensong posted this on her blog on 3/24/11, and it sounded great! I think it should make 4 generous servings. I subbed in what I had on hand. Check out her blog! For those following Dr. Furhman's Eat to Live 6-week plan, omit the oil and use Pam spray, water or veggie broth instead.
Number of Servings: 4

Ingredients

    1 can Blackeyed Peas, (1.75 cups) or your beans of choice
    1 pkg Extra Firm Tofu
    1-1/2 cups Organic Kale, Raw, shredded, stems removed
    1 cup Baby Spinach
    1 cup chopped Onions
    3 oz Portabella Mushrooms, or 1 cap sliced
    6 cloves Garlic
    Basil, 2 tbsp fresh, or 1 tsp dried
    1/2 cup Bolthouse Farms Carrot Juice
    1 cup frisee
    1 tsp olive oil (or use Pam)

Directions

Using oil (or Pam), saute onions in a heavy pot until translucent, then add garlic and mushrooms. Saute and then toss on shredded kale and baby spinach, and herbs and spices (feel free to use your own faves) and add a little water if it starts to dry up. Toss on drained beans, add carrot juice and simmer on low until kale is soft. Add Bragg's if salt is desired.

Serving Size: Makes 4 generous servings to have alone or on top of quinoa or brown rice

Number of Servings: 4

Recipe submitted by SparkPeople user SUNNYH99.






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