Crispy Tofu with Kale

Makes 2-3 servings.

I call this dish my feel good dish. I love the combination of the crisp tofu on the outside and the soft inside. It is a very easy dish to prepare and highly nutritious.

Chia seeds are full of protein, minerals and fiber.


  • 14 ounces firm tofu
  • 3 ounces baby kale, or other greens


  • ½ teaspoon sesame oil
  • 1 teaspoon finely grated ginger
  • 1 tablespoon Mirin (Japanese rice wine)
  • 1 tablespoon vegetable oil
  • 3/4 tablespoon low- sodium soy sauce


  • 2 tablespoons white chia seeds
  • ¼ cup quinoa flakes
  • ¼ cup panko
  • 1 ¼ teaspoon kosher salt
  • Freshly ground black pepper
  • 1 large egg white
  • 3-4 tablespoons vegetable oil


  1. Discard kale stems, place in a bowl and refrigerate uncovered (See Note)
  2. Combine the dressing ingredients and set aside.
  3. Cut the tofu into pieces of your choice.  Dry very thoroughly with paper towels. Even when you think the tofu is dry, leave it to rest on paper towels until you are ready to sauté.
  4. Combine very well the coating ingredients in a bowl.
  5. Whisk the egg white in a dish.
  6. Heat the olive oil over high heat in a large non-stick skillet.
  7. Dip the tofu into the egg white, then press into the chia mixture to coat well. Do it on the sides as well.
  8. Sauté the tofu, on each side until golden about 3 minutes.
  9. To serve, toss the kale, or other greens with the dressing and top with the tofu.


When refrigerating greens it is best to leave them uncovered.

You can easily sauté the tofu before serving. It will remain crisp.


Whole Wheat Spaghetti with Kale

Makes 6 first course servings.

Makes 4 main course servings.

Kale is a strong – flavored green with highly recommended health benefits.  Paired with garlic, crushed red pepper and nutty whole wheat spaghetti, it makes for a nutritious and satisfying pasta dish. It can be eaten warm or at room temperature. I generally cook the kale ahead of time and the pasta as needed.  If you wish to make this dish even more wholesome, you can garnish it with Ricotta Salata.


  • 1/3 cup extra -virgin olive oil
  • 1 onion, coarsely chopped
  • 5 cloves garlic, finely chopped
  • 1/4 teaspoon crushed red pepper, approx
  • 10 ounces kale (See Note)
  • 1 pound whole wheat spaghetti
  • Kosher salt
  • Freshly ground black pepper
  • 4-5 tablespoons lemon juice
  • A few slices of Ricotta Salata, optional


  1. Discard kale stems, rinse the leaves and spin dry. Coarsely chop, in batches, in a food processor fitted with the steel blade.
  2. Heat a wok over medium high heat.  Heat the oil.  Add onion, garlic, and crushed red pepper and cook over medium heat until the onion is lightly colored. Add the kale, increase the heat, and stir until kale is wilted. Cover the wok, reduce the heat and simmer for about 2 minutes, stirring from time to time until the kale is tender.
  3. In a large pot bring 3 quarts of water to a rolling boil. Add 2 tablespoon salt. Add the spaghetti and stir. Boil briskly, uncovered for about 6 minutes or until the spaghetti is al dente.
  4. Drain well in a colander, add to the wok and combine well.
  5. Season to taste with lemon juice, salt and pepper. If pasta is cooked ahead of time, be sure to check the seasoning. This dish absorbs seasoning quickly.


5 and 10 ounce packages of kale leaves are available. They are already rinsed. All you have to do is chop them coarsely.