By Christina Masters, The Rowdy Chowgirl
Warm pita wraps filled with sautéed greens, tofu, mushrooms, and onions make for a satisfying meal with umami flavors.
Makes 5-6 servings
1 12-ounce container of firm tofu
1 bunch kale, remove spines and tear into pieces
1/2 cup water
1 teaspoon olive oil
8-9 sliced mushrooms
1/2 cup diced onion
1 glove garlic, crushed
Pita slices
Hummus, to taste
Drain tofu and cut into sticks (about 1/4-inch wide).
1. Lightly coat a sheet pan with oil.
2. Place tofu sticks in a single layer on pan and put under broiler for about 5 minutes, or until golden brown. Turn tofu with a spatula and return to broiler for a few more minutes – just until lightly browned.
3. Wash kale, remove rigid spines, and tear into pieces. In a large sauté pan or wok, place kale and about 1/2 cup water over medium-high heat and cover. Steam for about 5 minutes, or until limp. Take off lid and let any remaining water evaporate. Remove kale and heat 1 teaspoon olive oil in wok. Sauté several (8 or 9, or whatever you’ve got) sliced mushrooms along with about 1/4 cup diced onion. Return kale to wok. Add 1 clove of crushed garlic. Add tofu sticks. Stir gently until combined. Salt to taste.
4. Serve a heap of the kale mixture on a warmed pita that has been smeared with hummus.
