Quick Curry Kale, Cauliflower, and Tofu Stir Fry
Welcome to the start of another week – how many of you are feeling the effects of daylight savings (especially with kids!). I don’t know about you, but I’m still trying to adjust to that single hour difference. This means that a complicated dinner is not on my radar for tonight! This one-pan meal can be on the table in about 20 minutes.
This meal comes together even faster if you happen to have a bag of prechopped and washed kale and cauliflower florets. And you can even substitute the tofu (which you have to press, cut into cubes, and pat dry) with a can of garbanzo beans (rinse well and pat dry for extra crunch).
Press a 1 pound block of firm or extra-firm tofu for about 10 minutes in a tofu press or underneath a heavy load such as a cast iron pan and surround with a clean dishcloth or paper towels to catch the excess water. Remove the tofu, cut into small cubes, and pat dry. While the tofu is pressing, de-stem one bunch of kale and tear it into little pieces and cut half a head of cauliflower into bite-sized florets.
Heat a large pan over medium-high heat. Add just enough coconut or other neutral oil to coat the bottom of the pan (this will vary depending on the size of your pan). When hot, add the cauliflower and tofu. Stir only occasionally to give the cauliflower and tofu time to brown. When the cauliflower starts to soften (after about 5 or 6 minutes), add about 2 teaspoons of curry powder, a pinch or two of salt (if your curry powder is salt-free), and 1 to 2 large, minced garlic cloves. Stir to coat the cauliflower and tofu.
Stir in the kale and about 3 to 4 tablespoons of coconut milk. Cook about 5 more minutes until the kale is wilted. Add more coconut milk if desired and adjust the level of your spices and salt to your tastes. To kick up the heat a bit, add in a pinch of chili flakes or a dash of chili-garlic sauce.
Serve over rice and finish with a squeeze of lemon or lime. If you have some fresh herbs such as cilantro handy, go ahead and sprinkle some on. Enjoy!