Name: Pan-seared tofu with sautéed greens
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz extra firm tofu, cut into 1-inch thick slabs; 5 oz seitan wheat protein, thinly sliced; 3.5 oz kale, stems removed and leaves chopped; 2 cloves garlic, minced; 2 tsp extra virgin olive oil; 2 3/4 tsp low sodium soy sauce; 1/4 tsp salt; 1/4 tsp black pepper; 2 tbsp water; 1 tsp lemon juice

Instructions

Prep 20 min · Cook 15 min

Place tofu slabs between paper towels on a flat surface. Top with a heavy plate and let sit to release moisture for 15 minutes.
Heat half the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the tofu in a single layer and cook for 5 minutes.
Flip the tofu. Add the seitan slices to the gaps in the pan and cook both for 4 minutes until the tofu is golden and the seitan is browned at the edges. Pour half the soy sauce into the pan and toss for 15 seconds to coat. Remove everything from the pan and keep warm. Done when golden and crisp.
In the same skillet, heat the remaining olive oil over medium heat. Add the garlic and cook for 1 minute until fragrant. Stir in the kale, salt, pepper, the rest of the soy sauce, and water. Cover and steam for 3 minutes until the kale wilts.
Remove the lid and increase heat to medium-high. Cook for 2 minutes, stirring often, until the liquid has evaporated and the pan is nearly dry. Off the heat, stir in the lemon juice. Place the kale on a plate and top with the tofu and seitan.

Nutrition

Ingredients

Instructions

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