From The Enlightened Kitchen John Wiley & Sons ©Marie Oser
Serve this delicious dish with brown rice and a crisp salad.
3 tablespoons pine nuts, toasted
2 teaspoons olive oil
3 cloves garlic, minced
3/4 cup chopped red onion
1/2 cup chopped green bell pepper
2 cups sliced baby carrots
1 large bunch of kale, rinsed, torn into pieces
1 (6 ounce package) Hickory Baked Tofu, sliced on an angle
3 ounces Portobello mushrooms, diced
1 cup frozen white corn, defrosted
1/2 cup golden raisins
1/4 cup dry sherry
1 tablespoon tamari
3 tablespoon nutritional yeast
Toast pine nuts over medium high heat in a small, dry frying pan, shaking the pan until just begin to brown and are fragrant, about 3 minutes. Set aside. Heat oil and garlic in a 14-inch wok, 1 minute. Add onion, bell pepper and sliced carrots. Cook vegetables 3 minutes and add the kale. Cook 3 minutes or until kale begins to wilt. Add tofu and mushrooms and cook mixture for 5 minutes, stirring frequently. Add the raisins, pine nuts, sherry, tamari, and nutritional yeast. Reduce heat and simmer 5 minutes, stirring occasionally.
Nutrition Analysis: per serving: 2 cups
Calories 198 Protein 15g, Carbohydrate 28g, Fiber 5g, Fat 5g, Cholesterol 0mg, Calcium 105mg, Sodium 390mg.