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
Leave a comment