Tofu Roni Cheese With Kale Recipes

KALE AND TOFU SALAD

Steps:

• Toast the millet in a dry medium saucepan over medium heat, stirring occasionally, 3 to 5 minutes. Add 1 cup water and bring to a boil. Cover, reduce the heat to medium low and cook until the water is absorbed, about 15 minutes. Set aside.
• Meanwhile, pat the tofu dry between paper towels. Heat 3 tablespoons olive oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning once, until well browned and slightly crisp, about 15 minutes.
• While the tofu is cooking, remove the kale stems and chop the leaves into bite-size pieces; place in a large bowl. Add 1 tablespoon of the lemon juice and rub it into the kale with your fingers until the kale softens, 3 to 5 minutes.
• Whisk the remaining lemon juice with the tahini and honey in a small bowl; add the remaining 2 tablespoons olive oil and whisk until smooth. Whisk in 2 tablespoons water and season with salt and pepper. Add 2 tablespoons dressing to the kale; add the cabbage, onion and a pinch of salt and toss well.
• Fluff the millet with a fork and add to the kale mixture along with the sunflower seeds and sesame seeds; toss to combine. Divide the salad among bowls and top with the tofu. Drizzle with any oil from the skillet and the remaining dressing.

SPICY STIR-FRIED TOFU WITH KALE AND RED PEPPER

Steps:

• Bring a medium saucepan of lightly salted water to a boil, add the kale and blanch 1 minute. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop coarsely and place in a bowl near your wok.
• Cut the tofu into dominos and place them on paper towels. Place another paper towel on top and prepare the remaining ingredients.
• In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, stock and cornstarch. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your wok.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the canola or peanut oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Stir-fry 1 to 2 minutes, until it begins to color. Add the garlic, ginger and chili and stir-fry for no more than 10 seconds.
• Add the red pepper and stir-fry for 1 minute. Add the kale, salt, pepper and sugar and toss together. Add the soy sauce mixture and the sesame oil. Stir-fry for another 30 seconds to a minute. Remove from the heat and serve with grains or noodles.

TOFU-RONI

Steps:

• Slice tofu crosswise into thin squares or rectangles and place into a shallow dish.
• Combine water, soy sauce, liquid smoke, pepper, mustard seed, fennel seed, red pepper flakes, garlic powder, paprika and salt.
• Pour over the tofu, stir to coat well and refrigerate, covered, 24 hours (or up to 5 days), stirring partway through.
• Preheat oven to 310F and place a lightly greased rack on a cookie sheet.
• Remove tofu from marinade, place on the rack and mist with cooking spray.
• Bake for 50 minutes, until crispy.

TACO-RONI

Steps:

• In large deep skillet, brown ground beef and onion (until meat is no longer pink).
• Drain and return meat to skillet.
• While beef is browning, cook pasta according to package directions.
• While pasta is cooking, add taco mix and water to ground beef; cook for 5 minutes or until water is absorbed (medium heat).
• When pasta is done, drain. Pour into meat mixture and add pepperoni.
• Add cheese, milk, salt and pepper.
• Stir until cheese is melted and pasta is covered with meat mixture.
• Dot with sour cream if desired.

HEARTY CHILI-RONI

Steps:

• In a large skillet, brown ground beef.
• Drain fat.
• Stir in chili seasoning mix, onion, bell pepper, tomatoes and water.
• Bring to a boil and simmer for 15 minutes.
• Add cooked macaroni and simmer for 5 minutes.
• Before serving, top with shredded cheddar cheese, if desired.
• Serve with tortilla chips or corn muffins.

TOFU AND KALE WITH PEANUT SAUCE

Steps:

• Slice tofu an cut into triangles, sticks, or whatever shape you like.
• Heat peanut oil until very hot.
• Fry tofu, turning until each side is brown and crisp.
• Reduce heat and add garlic, onion, and chile. Stir fry until onion is translucent.
• Add kale and stir fry until it cooks down.
• Mix peanut butter, tamari and mirin to make the peanut sauce, add to pan and heat through.
• Serve over cooked brown rice.

TOFU-RONI & CHEESE WITH KALE

Steps:

• Bring a medium pot of water to a boil.
• Cut tofu into skinny macaroni shaped pieces. Add to the boiling water.
• When the water returns to a full boil, remove from heat and drain. Set aside.
• Combine cream cheese, milk, and flour in a saucepan. Cook over medium heat, whisking occasionally until the cheese melts and the mixture simmers and thickens slightly.
• Remove from heat, and whisk in Cheddar cheese until melted.
• Whisk in mustard, salt, and egg yolk.
• Fold in the tofu and kale, and transfer to a casserole dish that has been sprayed with non-stick cooking spray.
• Sprinkle with Parmesan cheese.
• The casserole can be microwaved, uncovered for 3 minutes or till bubbly, (This is the way I made it.), or it may be baked at 325 degrees for 25 minutes.
• Let stand a few minutes before serving.