My curry obsession continues with this tofu and kale with wild rice dish. It's light, healthy, and the recipe is fool-proof, allowing for any little tweaks and add-ons that'll suit your taste. If you like it hot, add more chili powder, or if you like it on the sweeter side, add more honey. If you like it mild, this recipe should do as is. It's also really versatile - feel free to sub a different protein for the tofu, or add different vegetables. Hope you enjoy.
Ingredients for Curried Tofu and Kale with Wild Rice
1c wild rice
2 8oz package of organic extra firm tofu
kale (I used 1/2 a pack of frozen - just use as much or as little as you want)
1 organic zucchini
1 clove garlic
1c coconut milk
1t chili flakes
1 small sweet onion
2T curry powder
1t turmeric powder
1T coconut oil
Directions for Curried Tofu and Kale with Wild Rice
Put 1 cup of rice in 2 cup of water, bring to a boil and then simmer. While the rice cooks, put the oil, garlic and onion in a hot pan and sauté until the onion is translucent. Add the zucchini, tofu (squeeze all the water out of the tofu before chopping and adding in) and kale (if you're using fresh kale. If you're using frozen, just add it to the rice about 5-8 minutes before the rice is finished cooking). Sprinkle the turmeric, cinnamon and chili flakes in. Cook for about 10-15 minutes, or until you can easily pierce the zucchini with a fork. Set the pan aside, and check the rice. When it's finished, add the coconut water, curry powder, tamari and honey. Do a taste test and add whatever else you need to order to make it to your liking. Eat and enjoy.
PS- many more healthy recipes.