I’m always trying to get Neil to appreciate tofu, one of my favorites. Whenever I make it he tells himself that he’s not going to love it, that it won’t be satisfying and that he’s really just eating it for me. But somehow, at the end of every tofu meal, he admits to liking it.
Tonight I was craving something really healthy, leafy and low in fat and salt, and this is what transpired. It was delicious! I’ve never roasted tofu before and it came out so moist and had such a great texture and flavor.
Try it. You’ll like it. Neil might have even said that he really liked it.
Roasted tofu and squash with steamed ginger-lime kale
1 package extra firm tofu, dried and cut into cubes
Butternut squash, cubed
1 bunch of kale
Preheat oven to 375 C. In a baking dish, drizzle the cubes of tofu and squash with olive oil and grind some fresh pepper overtop. Roast in the oven for approx 40-45 minutes, mixing and turning pieces over half way through.
Rinse the kale to get rid of dirt (you really have to clean every leaf if you want to get rid of the sandy bits).
Chop ginger into small pieces. Drizzle a bit of olive oil into a large pan on medium-high heat, add ginger and sauté for a few minutes. Add the kale and squeeze in the juice of half a lime. Cover. The kale should steam pretty quickly within a few minutes. Watch it to make sure it doesn’t wilt too much or turn brown. You want to keep that bright green color! A few minutes before serving, add in the grape tomatoes to heat through.
Juice of half a lime
Citrus-seasoned soy sauce (I used Kikkoman Ponzu sauce)
I made a quick sauce by mixing the above ingredients (I don’t measure! Use your judgment) and I poured it overtop of the tofu and squash when it came out of the oven.
This was really easy and quick to make and satisfied my craving for something healthy while still keeping a wannabe ‘meat-a-tarian’ and lover of bacon happy and satisfied. Mission accomplished.