Dilled Kale, Beets, and Tofu over Mashed Potatoes

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!)
1T margarine
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!

, , ,
9 comments on “Dilled Kale, Beets, and Tofu over Mashed Potatoes
  1. Pingback: Vegan Iron Rich Foods + Recipes

  2. Pingback: 5 Vegan Comfort Food Recipes | Care2 Healthy Living

  3. Yea, true. You’d probably want to really consider who’s going to be at the dinner table before doing that substitution. I’m a fan of currying pretty much anything, but not everyone feels the same way!

  4. My thought about using the SD coconut milk vs. the traditional kind was one of flavor (it’s not overwhelmingly coconutty) and consistency (I figured it might have similar volume to thinner almond milk + margarine). I’m all for coconut, but some really don’t appreciate its flavor and would prefer minimizing it.

  5. I signed up for my first CSA this year. We’re going to get beets and I’m looking for interesting ways to cook them. I’m bookmarking this post!

    PS: Can you eat the tops?

  6. Carl, that sounds amazing! If you were getting rid of the margarine, I wonder how it would be if you used just straight coconut milk (like the canned sort) and a little pinch of dried ginger and curry spices!

  7. Though I have no experience in the field, I think I could choreograph a beet and kale happy dance. I could also eat your picture, but that likely comes as no surprise. For some reason, I’m curious about substituting So Delicious Coconut Milk for the margarine and almond milk in the mashed potato recipe. Of course it wouldn’t be beyond my dreams to throw in curry as well. But I digress… At any rate, thanks for sharing this! :)

Leave a Reply

Your email address will not be published. Required fields are marked *