I ♥ kale. I drink kale for breakfast; I eat kale salads for lunch; I dehydrate kale. It was just a matter of time until I would try it on the grill.
Last night I wanted something light to go with my grilled tofu. I spied a big ole bunch of kale from the farmer’s market that I had washed and dried (salad spinner) Sunday.
JL’s Grilled Kale
- Massage kale in olive oil and sea salt
- Add onion slices, a dash of Herbamare and pepper
- Wrap in a foil pouch and grill for 20 minutes
At the same time I grilled tofu on a sheet of foil.
- 1T yellow miso
- 1.5 T Bragg’s liquid aminos
- 1/4 cup of water
- clove of garlic
- pinch of cayenne pepper
I placed 8 oz of tofu (6 thin slices) in a shallow baking dish. In a bowl I whisked all five ingredients together, poured it over the tofu and covered the dish. I refrigerated it for 24 hours (I prefer a long tofu marinade but a couple of hours is fine, too.)
YUM.
Today I made yet another massaged kale (and collards) salad with quinoa and blueberries. To shake things up, I crumbled a thin slice of tofu in a bowl, added lentils, red onion, agave, basil and cayenne pepper and tossed it with the salad.
Grilled or cold, I love me some kale and tofu. How do YOU like your kale and/or tofu?
