Cheesy Tofu with Zucchini and Kale

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Is it lame to call tofu a guilty pleasure? You don’t have to answer that question. I love tofu, but the word of the health and nutrition world make eating it feel as though I am errant in my ways. In general, soy has a variable reputation. It serves as a great protein, but it contains isoflavonoids (biologically activated compounds) that can act as estrogen and many soy products have been genetically modified. Ayurvedically speaking, there is controversy as to whether it is tamasic (dull and heavy) or rajas (active and stimulating). And while some say to steer clear of it entirely, I think in moderation it’s a-ok, especially for a well-functioning digestive system.

This is a go-to dish for me. It’s super quick and as someone who is most often cooking for one, it is oh so easy to make in small amounts. You can easily play with the portions of tofu and veggies and switch out the veggies to make it more seasonal. I usually eat it alone (often out of the need to make something quick to eat), but you could also pair it with some steamed white rice for a more complete meal.

Cheesy Tofu with Zucchini and Kale

  • 1 Tbs olive oil
  • 1 clove garlic, minced
  • 1 cup cubed organic, GMO-free tofu
  • 1 cup cubed zucchini
  • 2 handfuls baby kale
  • 2 Tbs nutritional yeast
  • 1/4 cup sliced almonds
  • 1 Tbs Frontier's Bac'Uns
  • salt to taste

Prep time: 05 min. | Cook time: 07 min. | Total time: 12 min.

Heat oil over medium heat. Add garlic and sauté for 1-2 minutes. Add zucchini and tofu, cooking 3-5 minutes and stirring frequently. Add almonds, nutritional yeast, salt and Bac’Uns and stir. Add baby kale. Remove from heat as the kale becomes soft and wilted.

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