Roasted tofu and kale with walnuts
I couldn’t imagine a world without tofu and I can’t quite comprehend people who say that they don’t like it. In my humble opinion, they’re just being lazy and are unsure about what to do with it. Tofu doesn’t have to be bland and tasteless and if marinated properly can be a divine experience. Don’t get me started on rosemary. Sublime.
1 lemon, zest and juice
1 garlic clove, sliced
1 tsp red chili flakes
2 sprigs rosemary, leaves removed and chopped
4 sprigs thyme, leaves removed and chopped
salt and pepper
3 tbsp grapeseed oil
1 package (227g) organic firm to extra firm tofu, cut into 1/2 inch cubes
1 bunch kale, leaves removed and torn into 1.5 inch-ish pieces
small handful of walnuts
Preheat oven to 400 degrees F. Line a large sheet pan with parchment paper.
Combine the lemon zest, sliced garlic, chili flakes, rosemary, thyme, salt and pepper in the bowl of a mortar and pestle. Grind it up until a dry paste is achieved. Add the lemon juice and oil and grind until mixture is unified.
Pour about half of the oil and lemon juice mixture into a large bowl. Toss it with the cubes of tofu very gently. Place onto the parchment-lined baking sheet in one tight section. Roast for 20 minutes or until lightly browned. Remove from the oven and gently toss the tofu cubes with a fork or spatula. Place back in the oven and roast for another 10 minutes.
Toss the kale with the remaining oil and lemon juice mixture in the large bowl. Remove the tofu from the oven and place the kale on most of the remaining space of the tray. Roast for 10 more minutes. Place walnuts on the tray and roast for another 2-3 minutes, until tofu is quite browned, kale has wilted and crisped a bit and the walnuts are golden.
Serve hot or at room temperature.
Courtesy of The First Mess.