Kale and Zucchini Stir Fry

Ingredients:

1 tablespoon olive oil
½ large red onion, chopped
2 teaspoons salt
4 oz extra firm tofu, cubed
1 cup garbanzo beans
½ cup pesto (see recipe below)
2 large zucchini, chopped
4 cups kale, chopped
cracked pepper

Directions:

1. In a large skillet over medium heat, heat olive oil. Add onions and salt, cook for about 2 minutes.

2. Add tofu and garbanzo beans; continue to cook for about 3 minutes until the tofu is slightly browned.

3. Add pesto and zucchini and continue cooking until zucchini is slightly tender, about 3 minutes.

4. Add kale, cover skillet and heat for about a minute. This should help the kale to break down and get tender. After a minute or so, remove lid, stir well for about a minute and then remove from heat.  Adjust salt to taste and add cracked pepper.

Makes 1-2 servings, depending on how hungry you are.

Simple Pesto Recipe:

Ingredients:
2 cups fresh basil
4 cloves garlic
1 tablespoon olive oil
⅓ cup walnuts

Directions:
Add all ingredients to a food processor for about 15-30 seconds, depending on how you want the texture, I like my pesto a little bit coarse so I don’t process mine as long.