Rice Noodles With Greens And Crumbled Tofu

Greens and noodles together are such a comforting combination. Gluten-free and light dish that will go a long way. Perfect recipe to use all the greens that you have in your fridge. Topping it with the crumbled tofu will add another layer of texture and a yummy protein.

Ingredients

3 tablespoons olive oil

1 medium onion, chopped

4 garlic cloves, minced

5 celery stalks, chopped

1 green bell pepper, chopped

5 collard greens, chopped

1 bunch of dinosaur kale, chopped (about 10 leaves)

1 lemon, zest

1 bunch of cilantro or parsley, chopped

4 tablespoons soy sauce or more

1 package of rice noodles, cooked according to package instructions

+salt

+pepper

Tofu ingredients

2 packages of silken tofu or firm

1 teaspoon turmeric

2 teaspoons garlic powder

3 Tablespoons olive oil

+salt

+pepper

Directions

Heat stove to medium -high. Take a large skillet and add olive oil and onions. Sauté for a couple of minutes then add garlic, celery stalks, green bell pepper. Sauté for a couple of minutes and add collard greens, dinosaur kale and lemon zest. Lower the heat, add a cup of water and sauté until all the greens are tender (with the lid on). You are basically steaming the greens. Add cilantro or parsley, (or both). Add salt and pepper.

When the green are ready, add the cooked rice noodles, soy sauce and gently mix with tongs.

Sprinkle the tofu over the noodles and serve.

Tofu Directions

Take a nonstick pan and add the tofu, turmeric, garlic powder, salt and pepper. cook on medium / high heat until all the liquids have evaporated. It can take at least 20 minutes or more if you are using silken tofu. If you use firm tofu it will take less time. Both are delicious. When the liquids starts to evaporate, add olive oil and sauté the tofu to create the crunch.