With olives, tomatoes, kale and a mustard sauce – simple and delicious.
Serves 4-6 | Prep 8 min | Cooking 20 min – half recipes works well too
What you need:
1 pack Green Guru tofu (pepper garlic)
1 pack whole wheat pasta (or other)
1½ C small cherry tomatoes
24 black olives
2 -3 large cloves garlic
2 Tbls coconut oil
For the Kale
1 bunch of Kale
2 tsp olive oil
½ tsp soy sauce
For the Dressing
1½ Tbls mustard
1½ Tbls lemon
3 Tbls olive oil
1½ Tbls water
Pinch of salt
Do the following:
For the dressing, place the mustard, olive oil, lemon, water and salt in a jar, close the lid and shake vigorously until the mustard dressing is smooth and creamy, add water if necessary.
For the pasta follow the pack instructions
For the Kale - clean and destalk the kale and place wet into a pot, olive oil and soy sauce. Cook on medium for 10 min until tender, covered with a lid and mixing occasionally.
Peal and thinly slice the whole garlic cloves, 1 millimeter or less if you can.
Thinly slice the Pepper Garlic tofu, about 3 millimeters thick.
In a large frying pan, heat the coconut oil on medium heat, then add the olives and garlic and cook for 2 min (don’t let he garlic burn), then add the wilted kale and the tomatoes and cook for 3 min.
Now push all the ingredients to the middle of the pan, or the side, and gently place the sliced tofu around the sides of the pan to heat it. This does not have to be perfect, if there is not much room put it on top of the other ingredients in the pan, we just need to make it hot.
Place the pasta in a large flat pasta bowl (or other) and with a serving spoon ladle the other ingredients on top of the pasta
Sprinkle with salt, add a lug of olive oil and pour the mustard dressing over the lot and serve.
Take note:
This mustard dressing is excellent as a salad dressing
We have also used the pepper garlic tofu in a mushroom and cashew cream sauce pasta for a vegan carbonara - delicious
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