>”easy, cheap, and quick.” i say as i plate the kale, white bean, tofu on top of brown rice and place it in front of thedalyn.
“just like my boyfriend.” she returns.
kale with with beans, tofu and brown rice:
1 cup uncooked brown rice
2 cups water
get the rice going ahead of time. i can never figure out brown rice. it’s either super undercooked and way nutty tasting, and i get impatient and eat it anyway, or it’s mushy. i’ve yet to get it exactly right. except my now defunct rice cooker. if you can have the rice done before you start the other stuff, that’s a bonus, so it’ll cool down a bit.
you could also use any other kind of rice for this part, but we’ve been trying to use brown rice more than white, just cos…well, whitey must pay and all that.
1 bunch of kale–rinsed well, torn into bite sized pieces. i like to leave a little stem, to add some crunch.
1 block of tofu–the hard stuff–cubed into 1/2 inch blocks
1 can white beans-your choice–drained and rinsed
1/4 cup nutritional yeast–or more, to taste.
1 large shallot–chopped
3 cloves garlic–chopped
red pepper flakes
salt and pepper to taste
oil for sauteing
spike, soy sauce, earth balance can all be added to suit your taste. add these at the end.
once you’ve gotten the rice going/done, heat some oil for frying. saute the tofu until it’s brown on at least two sides. add the garlic and shallot at this point, and stir so as not to burn the sensitive shallot and garlic.
once your kitchen smells nice and onion-y, toss in the beans and stir to mix everything around. it’s ok if the tofu gets crumbly.
after a minute or two, add the kale, and cover without stirring for a minute or two, while the liquid from the other ingredients steams the kale. this will wilt it, and it won’t take up nearly as much room in the skillet, which makes it easier to stir without sending kale off in all directions.
once it’s wilted and manageable, stir it around to coat it. add the nutritional yeast, salt, pepper, pepper flakes, and any of those optional ingredients…
top the rice with the kale mixture, and enjoy.
oh, and if you time the rice cooking time right, then your kale won’t be as brown grey as mine. it still tastes good, though.