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Sautéed Kale with Tamari and Marmalade Glazed Tofu

October 24, 2010
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I went to visit my brother and sister in law this weekend in Boston. Well, that’s a lie. I did stay by them, but I really went to visit my nephew Jonah. My sister in law is a pastry chef and in my honor she decided to make an entire weekends worth of vegan food. I came up Thursday and we planned the menu together. I’m not going to include the recipes for her creations (you’ll have to wait and check out her soon to be restarted blog for her techina cookie recipe) but needless to say there was a lot of food. Because Dani (that’s my sister in law) has never had kale before I decided to make her sautéed kale with tamari and marmalade glazed tofu, adapted from Vegan Yum Yum. We had enough grains so I cut out the couscous, but it would be a great complete meal with any kind of grain (I probably would have gone with quinoa).

Sautéed Kale with Tamari and Marmalade Glazed Tofu

10 tbs marmalade (if you don’t have marmalade, you can try using honey, though that will lose the orange flavor, if that’s the case, try zesting one orange and adding the juice in place of the lemon juice)
4 tbs tamari
2 tbs fresh lemon juice
1 tsp hot chili flakes
1/2 tsp ground ginger
2 packages of 14 oz tofu pressed (this is so important… it takes out all the excess water and allows the tofu to absorb all the flavors from the marmalade. the method I use is to drain the excess liquid and wrap a paper towel around the tofu place a bowl or frying pan on top of the toweled tofu and let sit for at least 5-10 minutes.)

1 big bunch of kale (Dani went to the farmer’s market in Brookline and got the most beautiful and full bodied kale I’ve ever seen)
1 tbs olive oil
4 tbs water
1 tbs Tamari
1/4 cup Sliced Almonds

Preheat oven to 400. While you are pressing the tofu, whisk together all the ingredients for the marmalade. It will be thick at first, but try to make it as thin as possible so that the marmalade is completely mixed in with the other ingredients.

Slice the pressed tofu in 7 or 8 1/4 inch pieces lengthwise.

Marinate each piece and place in a baking dish. Let sit for 5 or so minutes and then bake for 1 hour, flipping the tofu after 30 minutes. I baked the tofu, but if you have a grill you might want to try that — I think next time I will.

While the tofu is baking, prepare the Kale. Bon Appétit had a great segment on tips for trimming kale — so if you’ve never trimmed kale it’s worth it to take a look. Once the kale is trimmed, chop it into edible sized pieces (you can determine, though keep in mind it shrinks when cooked!) and rinse it off.

Heat the olive oil in a large pan (with the amount of kale used, I recommend doing it in batches. I separated my kale into two) or wok, just make sure there’s a way to cover the pan. Add the kale and let the oil coat it — I find it best to use tongs for this. Once the kale is coated, add the water and cover immediately to let the kale steam for 5 or so minutes. Add tamari and almonds (you may want to toast almonds before adding, but it’s not necessary) and sauté for an additional 3-5 minutes or until most of the liquid is gone.

Plate the kale first and then place the tofu on top. The sweetness of the tofu goes very well with the savory kale. Eddie was a big fan — maybe next time Jonah can try some.

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