Tofu Marsala, Peruvian Potatoes, Wilted Kale

Pan fried seasoned tofu braised in wine, chanterelles and onions with creamy purple potatoes and wilted kale with garlic and sesame seeds.


Tofu Masala
1/2c whole wheat flour
1 tsp salt
1/2 tsp pepper
1 tbl oregano
1 tsp red pepper flakes
1 block extra firm tofu, drained and cut into 1/2 inch pieces
3 tbl extra virgin olive oil
1c chanterelle mushrooms, wiped clean with a damp towel and chopped
1/2 white onion, diced small
1 clove garlic, minced
1/2c red wine
3/4c vegetable broth

Combine flour, salt, pepper, oregano and red pepper flakes in a paper bag. Add tofu and toss to fully coat. Remove tofu and add mushrooms to coat. Heat up a saute pan with oil and fry tofu until golden brown on one side. Flip tofu over and add mushrooms, onions and garlic. Fry for about 5 minutes and then add red wine and vegetable broth. Partially cover and let cook for 10 minutes more.

Wilted Kale
2 tbl extra virgin olive oil
1 bunch of kale, cut into strips
3 cloves garlic, minced
1 tsp sea salt
2 tbl sesame seeds

Heat oil in a large saute pan. Add kale and cook for about 5 minutes. Add garlic and salt and cook 10 minutes more. Add sesame seeds and serve.

Creamy Purple Potatoes
1 lb purple potatoes, chopped small
1 tbl salt
1 tsp pepper
3 tbl extra virgin olive oil
1/4c vegetable broth

In a large stock pot, add cold water and potatoes and bring to a boil. Cook until tender. Drain and add salt, pepper, oil and vegetable broth. Using an electric beater, cream potatoes to desired consistency. Season to taste.