Kavita Chowdhri Jiandani

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Kale and Tofu sabzi (Serves 4)

Kale and Tofu sabzi (Serves 4)

Cook Duration 00:30
Food TypeVeg
Recipe Calories 214kcal
Protein
15gm
Fat
11gm
Carbs
13gm

Ingredients

  • Recipe Ingredients list12 cups shredded kale- keep the “veins” in for a hearty bite
  • Recipe Ingredients list400 gm firm tofu diced into small cubes
  • Recipe Ingredients listOne large onion chopped
  • Recipe Ingredients list3 medium tomatoes chopped
  • Recipe Ingredients list1.5 tbsp light olive oil
  • Recipe Ingredients list4-5 cloves garlic chopped
  • Recipe Ingredients list1 tspn jeera seeds
  • Recipe Ingredients list1/2 tspn haldi powder
  • Recipe Ingredients list1 1/2 tspn dhania powder
  • Recipe Ingredients listChili powder to taste ~ 1/2 tspn
  • Recipe Ingredients listSalt to taste ~ 1 tspn

Direction

Step-1

1. Heat oil in a sauté pan. Add jeera till it splutters, followed by garlic. Sauté for 30 seconds.

Step-2

2. Add chopped onions and cook till translucent 5-6 minutes.

Step-3

3. Add the kale. Cook for 2 minutes and add salt. This will make the kale sweat. Cook it on a medium flame for another 5-6 minutes

Step-4

4. Add chopped tomatoes and the remaining dry spices. Give it a good stir and cover the sauté pan for 5 minutes.

Step-5

5. Open the lid and mash the tomatoes with the back of the spoon. Now add the tofu and stir very gently so the tofu doesn’t crumble. When fully incorporated, put the lid back on and heat through for 2 minutes on a low flame.
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