Let’s take a break from Thanksgiving recipes today. Instead, think about the busy season we’re entering. For many of us, late Autumn and early Winter bring travel, shopping, parties and gatherings, the sending of cards, the preparing of elaborate meals. It’s easy to forgo making healthy suppers in favor of quick meals that will get you by, while you focus the next obligation (welcome or not). If you can stop what you’re doing for a mere ten minutes, you can get Kale and Tomato Tofu Bake in the oven. Throw some rice on to cook. Then go back to your busy-ness. Return in an hour for a warm, hearty, nutritious supper.
If you’re looking for some other quick and easy suppers for the coming months, I’ve got a few recipes for you. You can make Vegan Chicken Soup in about half an hour. Four-Ingredient Tomato Pesto takes all of five minutes to make. You can toss it with some pasta, add a simple salad and dinner is ready. Or make One Pot Rainbow Quinoa. Since it uses quick-cooking quinoa, frozen vegetables, and canned beans, it’s not only quick to make but clean up is minimal, too.
What dishes will you be relying on, this holiday season, to stay well-nourished on busy days? Do you like to prepare make-ahead meals on the weekend or do you prefer quick-cooking suppers to make each evening?
- 2 pounds firm or extra firm tofu
- 1 bunch kale
- 1 pint grape or cherry tomatoes
- 1/2 cup nutritional yeast
- 1/3 cup minced onion
- 2 tsp dried dill weed
- 1 tsp mustard powder
- 1 tsp paprika
- 1 tsp kosher salt
- 1/4-1/2 tsp ground black pepper
- cooked rice or pasta to serve 6-8
- 1. Preheat oven to 350 degrees. Grease a 2-3 quart casserole dish.
- 2. Drain the tofu and cut into 1/2-3/4 inch cubes.
- 3. Clean the kale, remove the stems and center large veins. Cut into bite sized pieces
- 4. In a large bowl, toss the tofu, kale, tomatoes and seasonings.
- 5. Transfer the mixture to the casserole dish. Bake, covered, for 45 minutes. Remove the cover and bake an additional 15 minutes.
- 6. Serve over rice or pasta.