We got a beautiful batch of kale and beets from our CSA last week. The beets were teeny and they had lots of beautiful greens, which I’m saving for another day. There were just enough beets for the saute, which served a very hungry me for dinner!
This not only is super delicious, but the beets turn the tofu a really lovely pink! If you’re looking to cut out the soy in this recipe, you can substitute seitan or white beans. If you use beans, just add them with the kale instead of with the beets.
Dilled Kale, Beets, and Tofu over Mashed Potatoes
1 batch of Simple Mashed Potatoes (recipe below)
2T olive oil
1/2c beets, sliced into dime-sized pieces that are about 1/4″-1/2″ thick
1/4 block of tofu, cubed
2T fresh dill, chopped
2c kale, chopped
1 clove garlic, minced
1/4c red wine
salt, to taste
nutritional yeast (optional)
your favorite hot sauce (optional)
Heat the oil in a frying pan over medium high heat, and add the beets and tofu. Turn the heat down slightly and fry, stirring occasionally, for about 5 minutes or until the tofu is slightly browned and the beets are tender.
Add the dill, kale, garlic, wine, and salt and cook for a couple of minutes more, stirring constantly, until the kale is a perfect bright green color.
Serve over mashed potatoes, and top the whole thing with a sprinkle of nutritional yeast and a drizzle of hot sauce.
Simple Mashed Potatoes
1 red potato, cooked (I used the microwave – it’s so fast!)
splash of almond milk
salt and pepper to taste
Mash the potato with a fork or potato masher, then whip in the rest of the ingredients. Voila!
Hi there! My name is Becky Striepe (pronounced “stree-pee,” like “sleepy”), and I am a freelance writer and vegan crafter living in Atlanta, Georgia. My life’s mission is to make green crafting and vegan food accessible to everyone! Check out my new book: 40 Days of Green Smoothies!