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Crispy Kale with Tofu, Onions & a Tahini Yoghurt Dressing

March 19, 2018

Kale is a great vegetable, full of beneficial nutrients and in season at the moment, but sometimes it can be a little boring. Normally it is just steamed and added to the side of your meal and you may eat it because you know its good for you but really its not your favourite. Sound familiar? 

 

Well all of that is about to change with a little olive oil, salt and black pepper. Heat your oven to 180C and give your kale a good wash before draining it well. Place it into a roasting tin and use your hands to massage in a good glug of olive oil, salt and pepper. Roast for 10-12 minutes, the leaves should be green in the middle but starting to crisp around the outside. It can burn easily so keep an eye on the oven. The result is delicious and a great new way to eat your greens.

 

 

I served the crispy kale at the weekend for our latest Wellness Day and I had so many people comment on how much they liked it. Below is the recipe I used but feel free to play around with different ingredients and introduce some new flavours.

 

Ingredients (serves 2-4)

x1 block tofu - drained

x2 tsp runny honey

x2 tsp tamari (or soy sauce)

x2 large white onions

x1 tbsp olive oil

x4 large handfuls of chopped kale (washed and taken off the stems)

x3 tbsp olive oil

Salt & black pepper

x1 handful fresh mint

 

Dressing

x3 tbsp plain yoghurt

1/2 lemon - zest & juice

x1 tbsp olive oil

x1 tbsp tahini 

Black pepper

 

Method

Pre-heat the oven to 180C.

 

Chop the tofu into small cubes and place in a bowl with the honey and tamari and set to one side to marinate. Chop the onions in half and then slice into thin strips. Heat 1 tbsp of olive oil in a frying pan and gently cook the onions until golden - this will take about 15 minutes. 

 

Meanwhile, place the kale into a roasting tin and massage in the remaining oil with plenty of salt and black pepper. Roast for 10 - 12 minutes so the middle of the leaves are still green but the outsides are starting to crisp. 

 

Once the onions are cooked, pour them into a bowl and add the tofu to the pan. You may need a little more oil in your pan if it looks dry. Turn up the heat and crips the cubes until golden.

 

Mix all of the dressing ingredients together in a bowl. 

 

Gently mix the kale, onions and tofu together and top with fresh mint leaves. Serve warm with the dressing on the side. 

 

 

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