Saucy Tofu and Greens
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 cloves garlic, minced1 (14-ounce) can low-sodium diced tomatoes, juice included1 (12-ounce) can low-sodium tomato sauce1 (7-ounce) jar roasted red peppers, drained, rinsed and thinly sliced2 dried whole red chile peppers1 teaspoon ground cumin1/2 teaspoon ground coriander1/2 teaspoon salt1/2 teaspoon ground black pepper1 large bunch Kale, washed well and dried, tough center stems removed, coarsely chopped (about 8 cups)1 14oz package Nasoya Extra Firm Tofu1/4 cup chopped cilantro leaves
Directions
Preheat oven to 350 degrees F. Lubricate pan with nonstick spary. Add garlic and cook until soft and golden, about 1 minute. Add diced tomatoes with juice, tomato sauce, red peppers, chili peppers, cumin, coriander and 1/4 teaspoon each salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes until sauce thickens slightly. Remove from heat, and remove chile peppers.
Place Kale on the bottom of a 9 by 13-inch glass baking dish. Slice tofu into 6 slices. Squeeze gently to remove some water. Season tofu with remaining salt and pepper and place in on top of chard. Cover with sauce and bake, covered, until tofu is just cooked and kale is wilted, about 15 minutes. Remove cover and bake an additional 5 minutes. Sprinkle with cilantro and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user GINAKINA.
Preheat oven to 350 degrees F. Lubricate pan with nonstick spary. Add garlic and cook until soft and golden, about 1 minute. Add diced tomatoes with juice, tomato sauce, red peppers, chili peppers, cumin, coriander and 1/4 teaspoon each salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes until sauce thickens slightly. Remove from heat, and remove chile peppers.
Place Kale on the bottom of a 9 by 13-inch glass baking dish. Slice tofu into 6 slices. Squeeze gently to remove some water. Season tofu with remaining salt and pepper and place in on top of chard. Cover with sauce and bake, covered, until tofu is just cooked and kale is wilted, about 15 minutes. Remove cover and bake an additional 5 minutes. Sprinkle with cilantro and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user GINAKINA.
Nutritional Info Amount Per Serving
- Calories: 163.3
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 659.6 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 6.0 g
- Protein: 11.5 g
Member Reviews