Crispy Curried Tofu with Kale Stir Fry

A unique way of combining Curried Tofu and Kale as a meal.

• Difficulty: Easy
• Category: Dinner, Healthy Recipes, Life Style Recipes, Light Dinners, Lunch, Meal Times, Pasta Recipe, Summer Recipes, Vegan Recipes, Vegetable Recipes, Vegetarian
• Cuisine: African, Chinese, European, Italian/USA, Mediterranean, South African
• Cooking Method: Stove Top

Ingredients

INGREDIENTS CHRISPY CURRIED TOFU:

• 200 g Firm Tofu
• 1 1/2 tsp Curry Powder
• 1 tbsp Soy Sauce
• 1/4 Red Cabbage

INGREDIENTS FOR STIR-FRY:

• 4 Large Kale Leaves
• 1 Carrot
• 1 Cloves Garlic
• Fresh Ginger
• 2 Wholewheat Pasta ((2 Portions))

Instructions

METHOD:

1. 1.Cut the Tofu into 2.5cm cubes. Mix together the Curry Powder and 1 tbsp Soy Sauce to make a paste. Add the Tofu cubes and gently toss them so they are all coated with the sauce. Set aside while you prepare the other ingredients.
2. 2.Boil the Noodles according to the packet. While they are cooking get on with the rest of the stir fry.
3. 3. Slice the Carrot finely and mince the Ginger and Garlic. Slice the Cabbage and Kale into thin strips.
4. 4. Prep 2 frying pans with a little oil and heat on high.
5. 5. To the first frying pan add the tofu and cook until golden brown on all sides turning the pieces frequently. At the same time cook the stir fry in the other frying pan.
6. 6. Add the Garlic and Ginger and cook for 1 minute before adding the Kale and Cabbage. Cook for 2 to 3 minutes stirring frequently until the Kale and Cabbage begin to wilt. Add the Carrot and Soy Sauce and cook for another 2 minutes.
7. 7. Serve the Veggies over the cooked Noodles and top with the Tofu. Eat immediately.