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medium | 2 servings | prep: 15 minutes | cook: 15 minutes
Alex's kindergarten teacher had a baby and we signed up to bring her dinner - but it had to be gluten free and dairy free! I found this recipe online and was amazed at how great it tasted - both my husband and 6 year old LOVED it! Since I served it in a pot-like bowl family-style, we named it "Ott Pot" in honor of Alex's teacher Mrs. Ott.
Ingredients: |
2 tablespoon olive oil
fine grain sea salt
1 small onion, sliced finely (may use less)
1 cup cooked chick peas (canned is fine!)
8 ounces extra-firm toful
1 cup kale, chopped finely
2 small zucchini, chopped
zest and juice of 1/2 lemon
optional: add crumbled feta cheese to taste
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Directions: |
Heat 1 tablespoon of olive oil in large skillet over medium-high heat, stir in big pinch of sea salt and chickpeas. Add onion and saute until chickpeas are deeply golden and crusty. (Onions cook faster than chickpeas, so wait a few minutes to add them). Stir in tofu and cook just until the tofu is heated through, just a minute or so. Stir in kale and cook for one minute more. Remove everything from skillet into large bowl and set aside. In same skillet heat the remaining tablespoon of olive oil. Add zucchini and saute until it starts to take on a bit of color (2-3 minutes). Add chickpea mixture back into skillet and remove from heat. Stir in lemon juice and zest, taste and season with a bit more salt if needed. Serve family style on platter (or "pot")
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Serve with: |
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rice or potatoes |
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