Earlier in the year I asked my friends and readers what kinds of recipes they’d like to see more of – and what I heard back was all over the map! But two things I heard a lot of requests for were 1) weeknight meals and 2) veggie forward or vegetarian friendly recipes. That was on my mind as I planned this recipe during Portland’s “snowpocalypse” over the past week and a half.
Thankfully, we were able to dodge a good chunk of it and head to Florida for a much-needed vacation. We ate tons of citrus, we made several trips to get ice cream, we spent a lot of time in the water. It fulfilled a serious need to get warm.
As I write this, we’re on a plane back to Portland and I am curious about what awaits us on the ground. When we left, it was below freezing and there was still most of a foot of snow on the ground. From what I’ve heard, there’s been days of ice and snow since, but the latest report says that when we land it should be in the high 40s and raining. Hopefully that will melt some ice and make our arrival a little warmer!
So I guess you could say I have been thinking about warmth a lot lately. And how I can maintain the mental warmth I’m carrying back from Florida. Getting that feedback from my friends and readers really motivated me to get busy creating on my blog, and I was able to spend a lot of time working on this recipe. It is a motivation, I think, that has been missing somewhat over the past year or so. But it’s my plan to get back on track.
Riding that enthusiasm, I had such a fun time working on this recipe. And also partially because I am a fool for tofu. I don’t know how that happened. I didn’t grow up eating it, but somehow I love it, and even crave it. Funny how that happens. I was cherry picking tofu chunks out of the pan while I was taking pictures.
I wasn’t really sure what to call this recipe… I’m going with “simmer.” I don’t think it’s long enough to call it a braise – it takes minutes to throw together, that’s another thing that’s great about it. Let me know what you think – both of the dish and my naming strategy! And it’s vegan, gluten free and dairy free, to boot. It will make all kinds of people happy.
And one more thing – you can serve this over rice but I honestly preferred it in stew form – little or no rice. More stuffing myself with tofu that way 🙂
- 2 Tbsp. vegetable oil
- 1 package firm tofu, drained
- 1 can chickpeas, drained
- 2 cups chopped Swiss chard or kale
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups coconut milk
- 2 Tbsp. green curry paste
- Cut tofu into 1/2-inch cubes.
- Heat 1 Tbsp of vegetable oil in a large skillet or wok until shimmering. Add tofu, keeping the pan moving until the edges of the tofu start to crisp up (5-7 minutes).
- Remove tofu to a plate and set aside.
- Add drained chickpeas, garlic and the chopped onion to the wok, and saute until the onion is softened and chickpeas start to crisp up (7-10 minutes).
- Add chopped kale and cook until the chard starts to soften (2 minutes)
- Add coconut milk and green curry paste. Stir and cook another 3 minutes.
- Toss in the cooked tofu and serve.