Recipes
veg
Kale and Tofu sabzi (Serves 4)
By Kavita Chowdhri Jiandani
⏳ Prep Time: 30 minute
21 Jul 2020
2020-07-21T04:59:20.000Z
2.14
Nutritional Overview
Calories
214.3 kcal
Protein
15.4 gm
Carbs
13.2 gm
Fats
11.1 gm
Ingredients
12 cups shredded kale- keep the “veins” in for a hearty bite
400 gm firm tofu diced into small cubes
One large onion chopped
3 medium tomatoes chopped
1.5 tbsp light olive oil
4-5 cloves garlic chopped
1 tspn jeera seeds
1/2 tspn haldi powder
1 1/2 tspn dhania powder
Chili powder to taste ~ 1/2 tspn
Salt to taste ~ 1 tspn
Method
Step 1
Heat oil in a sauté pan. Add jeera till it splutters, followed by garlic. Sauté for seconds.
Step 2
Add chopped onions and cook till translucent - minutes.
Step 3
Add the kale. Cook for minutes and add salt. This will make the kale sweat. Cook it on a medium flame for another - minutes
Step 4
Add chopped tomatoes and the remaining dry spices. Give it a good stir and cover the sauté pan for minutes.
Step 5
Open the lid and mash the tomatoes with the back of the spoon. Now add the tofu and stir very gently so the tofu doesn’t crumble. When fully incorporated, put the lid back on and heat through for minutes on a low flame.
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