$1.53 per serving
The toasted sesame oil and garlic update this hippie classic and give it terrific flavor! This meal makes it easy to get extra greens into your diet.
2 cups long grain brown rice
3/4 lb firm tofu, sliced in 1 inch cubes
1 bunch kale, destemmed & chopped
2 tbsp toasted sesame oil
3 tbsp canola oil
6 cloves garlic, minced
1 tsp red pepper flakes
Pour rice into a small saucepan with 4 cups of water. Bring to a boil, then reduce to simmer. Cover and let cook for 40 minutes.
Preheat the oven to 400 F and line a baking sheet with parchment or foil. Toss tofu cubes with 2 tablespoons of canola oil. 1 tablespoon of sesame oil, and half of the minced garlic. Make sure the cubes are well coated. Spread in one layer on baking sheet and bake for 15-20 minutes or until lightly golden.
While the tofu bakes, heat the remaining oils in a large skillet over medium-high heat. Add the rest of the garlic and red pepper flakes and let them sizzle for just a moment. Add the kale a handful at a time, turning frequently with tongs. Once kale turns bright green and begins to wilt, about 2-3 minutes, turn off the heat. Mix the kale with the baked tofu, tossing well. Serve over rice.
High in Vitamin A