INGREDIENTS

    Tofu

  • 8 oz extra firm tofu, pressed between paper towels to release liquid and laid to rest on paper towel as long as possible to release as much liquid as possible
  • 1 tsp garlic salt
  • 2 tbsp olive oil, divided

    • Kale and Edamame Sauté

  • 2 cups chopped kale
  • 1 minced garlic clove
  • 1 cup thawed frozen shelled edamame
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • pinch of sea salt flakes

INSTRUCTIONS

Crispy Tofu Directions

  • After allowing tofu to dry, slice into two inch sticks and sprinkle with garlic salt
  • Add olive oil to cast iron pan
  • Over medium high heat, cook tofu sticks for 4 minutes each side

Kale + Edamame Sauté Directions

  • Using a cast iron skillet, add olive oil, edamame and kale
  • Over medium heat, cook for 6-8 minutes stirring frequently
  • Finish with lemon juice
  • Transfer to plate, sprinkle with sea salt flakes
  • Add crispy tofu sticks
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