Photo by JenniferWildeboer
JenniferWildeboer's Notes:
Expand2 bunches kale Ask a question about this ingredient
1 or 2 Ripe heirloom tomatoes Ask a question about this ingredient
Several potatoes, as many as you want to eat, choose purple for a nice color Ask a question about this ingredient
1 medium sweet onion, preferably Vidalia Ask a question about this ingredient
1 block organic tofu Ask a question about this ingredient
Dash of liquid smoke Ask a question about this ingredient
vegan worcestershire sauce Ask a question about this ingredient
Bragg's liquid aminos Ask a question about this ingredient
apple cider vinegar Ask a question about this ingredient
Honey or agave syrup Ask a question about this ingredient
olive oil Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
1-2 cloves crushed garlic Ask a question about this ingredient
1 1/2 cup vegetable stock Ask a question about this ingredient
I don’t measure things, so that may irritate you. Clean and slice the potatoes into rounds, put olive oil on a pan and baked them at 400 degrees for about 22 minutes with salt and pepper on them.
Ask a question about this stepWhile they cook, prep the tofu by cutting it into thin slices about one inch wide, two inches long, and a quarter of an inch thick. You can marinate this in soy sauce, Worcestershire, and a tiny dash of liquid smoke while you work on the next step.
Ask a question about this stepClean and chop the kale, coarsely chop the onion and cut the tomatoes into chunks. Sautée the onion and garlic in some olive oil over medium-high heat. Once they start to become clear, add the kale, pour in some premade all natural vegetable broth, cider vinegar, soy sauce, liquid smoke, and Worcestershire sauce to taste. Cover the pan and let it cook until the kale gets as tender as you prefer it, right before it is finished, put in the tomatoes so that they aren't overcooked.
Ask a question about this step. While that cooks, pan fry the tofu in just a little olive oil and the liquid from the marinade. Cooked it until it browns on both sides, all the liquid evaporates, and the tofu is partially dried out. The marinate will reduce some. You can reserve this and top the dish with it.
Ask a question about this stepTo serve, plate with the potatoes on the bottom, the kale in the middle and the tofu on the top.
Ask a question about this step
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
