Green Goodness

Name: Green Goodness
Total time: 900 s
Yield: 1 serving
Cuisine: South African
Ingredients: 80 g Kale; 50 g Firm Tofu; 50 Spanish Sante tomatoes; 5 g Basil; 10 g Butter; 5 g Pine nuts, toasted; 1/4 Lemon, juiced; 15 ml Italian Vinaigrette, Knorr; 2 ml Turmeric; TT Salt and Pepper

Zandile Finxa @cook_16030748

Pretoria

I have a fast paced life, balancing school, work and all the in between. This means that often one falls prey to just grabbing whatever snack is around.
This lunchbox was inspired by using dinner leftovers, giving myself a treat and still nourishing my body😁
#mylunchideas #glutenfree #eatingforhealth #plantbased #vegan #kale #tofu

Zandile Finxa @cook_16030748

Saved

Ingredients

15 minutes

1 serving

80 gKale
50 gFirm Tofu
50Spanish Sante tomatoes
5 gBasil
10 gButter
5 gPine nuts, toasted
1/4Lemon, juiced
15 mlItalian Vinaigrette, Knorr
2 mlTurmeric
TT Salt and Pepper

Saved

Steps

15 minutes

1

In a saute pan, add the butter. Season tofu with the turmeric, salt and pepper and saute until brown on all sides.
2

Serve as a side salad, or have as a meal. Garnished with pickled ginger for the extra kick.
3

Remove from pan. To the same pan, add the tomatoes and pinenuts, just blistering the skins and softening the flesh a bit. Add more butter if necessary.
4

In a bowl, add the dressing and lemon juice to the Kale, massaging it in to soften.
5

Add basil to the tomato mix, removing from heat. To the Kale, top with the cooked tomatoes and the sautéed Kale.
6

Take the leftovers from your salad a green component for your lunch the next day. I took mine with some leftover gluten-free banana bread and fruit.