Tofu, Kale & Cherry Tomatoes in White Wine Sauce

1. 1

   Pat the tofu block dry with paper towels to remove excess water.

2. 2

   Cut into 1-inch cubes.

3. 3

   Heat a large skillet over high heat.

4. 4

   Add 2 tablespoons of oil and after the oil is hot, carefully add the tofu into a single layer (hot oil may splatter).

5. 5

   Sear each side for 2-3 minutes, or until golden and crisped.

6. 6

   Remove the tofu from the pan and set aside.

7. 7

   Reduce the heat to medium and add the remaining tablespoon of oil.

8. 8

   Stir in the onions, and cook for 2-3 minutes or until soft and light golden.

9. 9

   Stir in the white wine, lemon juice, mustard, and salt.

10. 10

    Simmer for 30 seconds and then stir in the kale and tomatoes.

11. 11

    Cover the pan with a lid and simmer for about 1 minutes or until kale is tender.

12. 12

    Toss tofu with the kale and serve warm.

* Per serving · 4 servings · Values may vary.