This is one of my fast and easy go-to recipes. I can run home in between classes and make is for lunch with no time-crunch. It’s a salad that doesn’t feel like you’re eating a “salad”. It’s also the type of salad that you can make for lunch the night before. Since kale is so rugged, it holds up overnight and doesn’t get soggy like most greens would. Just pop it in the microwave the next day and enjoy!
1 tablespoon olive oil
4 oz super firm or extra firm tofu, cut into 1/2 inch cubes
1 teaspoon salt
1 14oz can garbanzos, drained
1 tablespoon garlic powder
6 cups fresh kale
¼ cup vegetable broth
1. In a large skillet, heat olive oil over medium heat. Add onion and cook for about 3 minutes.
2. Add tofu and salt and continue cooking for about 4 or so minutes, tofu will get slightly browned
3. Add garbanzos and cook for another minute or so.
4. Add garlic powder, kale and vegetable broth and mix ingredients together completely. Cook for about 3 more minutes or until kale is reduced; keep stirring this whole time.
Makes 2 servingscook time: about 12 minutes