Ingredients
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Marinated Kale
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6 leaves kale
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6 scallions
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2 Tbsp lemon juice
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1 Tbsp honey
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2 tsp dijon mustard
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1 tsp salt
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Potatoes
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2 lb potatoes of choicePreferably red yam
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1 head garlic
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as needed, extra-virgin olive oil
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salt
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fresh ground black pepper
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4 Tbsp butter
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Crusted Tofu
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2 blocks extra firm tofupress if packed in water
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4 Tbsp soy sauce
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4 Tbsp lemon juice
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2 Tbsp extra-virgin olive oil
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1/2 cup cornmeal
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5 Tbsp corn starch
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1 Tbsp onion powder
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1 Tbsp garlic powder
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2 tsp fresh thymeoptional
Directions
This is a great simple meal if you want to try something different for dinner (or lunch). I like to mix things up and I really like tofu, but this is also a great introduction dish if tofu isn’t something you’re familiar with. The way it is prepared in this recipe tastes cheesy to me and I love how the cornmeal crust makes it super crispy like chicken nuggets — don’t knock it till you try it! I also love browned butter and roasted garlic so this is a winner all around. The kale is a delicious way to add some green veggies, and its acidity is a delicious contrast to the potatoes. You can use any potatoes for this recipe, but I would recommend red sweet potatoes, sometimes called “red garnet yams” or just “yams.”
Steps
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1
Done
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Prepare all the ingredients, press the tofu if packed in water. |
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2
Done
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Marinated KaleStem the kale and tear or chop into bite sized pieces, chop the scallions thinly, and combine the kale and scallions with lemon juice, honey, dijon mustard, and salt. Massage together until well coated, then cover and refrigerate until ready to serve. |
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3
Done
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Potatoes & TofuPreheat oven to 425F. Slice the potatoes in half lengthwise, pierce with a fork, and rub with olive oil, salt, and pepper. Place cut side down on a baking sheet. Cut the top off of the head of garlic, brush with olive oil and a sprinkle of salt, wrap in tin foil and add to the sheet with the potatoes. Tear tofu into medium sized chunks (about Tbsp size) and marinate in soy sauce, lemon juice, and olive oil -- I like to put it all in a tupperware, snap the lid on, and shake it all to get it coated. |
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4
Done
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Bake the potatoes and garlic for 10 minutes while the tofu marinates. Add the cornmeal, corn starch, onion powder, garlic powder, salt, pepper, and thyme to the tofu and give it a good shake. Dump onto a lightly greased baking sheet and spread them out as well as possible so they're not touching. Add to the oven with the potatoes for another 10 minutes. |
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5
Done
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Brown the butter in a saucepan over medium heat until melted, then reduce to medium-low until it is foamy and smells nutty/toasty. Remove from the heat immediately to prevent burning. |
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6
Done
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After the tofu has been in the oven 10 minutes, flip the pieces so they get brown and crisp on all sides. Continue baking everything for another 10 mintues. |
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7
Done
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Take everything out of the oven and wait for the potatoes to cool slightly, the bottoms should be nicely caramelized. Peel the skins off of the potatoes and add to a bowl or food processor (don't throw the skins away! They are filled with nutrients, eat them right now or bake them into chips). Squeeze the roasted garlic cloves in with the potatoes and pour in the browned butter. Give everything a mash/blend until smooth, then taste and adjust seasoning. |
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8
Done
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AssemblySpoon the potatoes onto four plates, top with the marinated kale and crispy tofu. Enjoy! |
