Tofu Tikka with Kale

Tofu Tikka with Kale

Serves 4

1 jar Maya Kaimal Vegan Tikka Masala
1 block extra-firm tofu (14 oz drained weight)
6 tablespoons vegetable oil (divided)
2 tablespoons chopped cilantro (optional)
1 bunch kale*, stemmed and chopped into ½ inch pieces, about 6 cups packed
½ teaspoon sea salt plus more if needed
2 pouches Maya Kaimal Surekha Rice

Heat the Vegan Tikka Masala in a saucepan on medium low until piping hot, about 5 minutes. Turn to very low and keep warm while you sauté the tofu.

Slice the tofu crosswise (the long way) into eight, about ½-inch thick “cutlets”. Lay them flat and sprinkle lightly with salt.

Heat oil in a large 12-inch seasoned or non-stick skillet over medium-high heat. Fry the tofu cutlets until lightly browned, 4 to 5 minutes per side. You may need to cook them in two batches. Set aside and keep warm.

Heat remaining 3 tablespoons of oil in the same pan over medium-high heat until it shimmers. Add kale and 1/ teaspoon salt to the pan and turn heat to high.

Sauté, tossing and stirring often until the kale is starting to wilt, about 3 minutes.
Add 2 tablespoons water and continue to sauté until completely wilted. About 3 minutes more (it’s okay if pieces get browned.)

Transfer the kale to a serving plate (or individual plates) and arrange the tofu cutlets on top, slightly overlapping the pieces. PHOTO FOR REFERENCE – need the bed of kale!
Pour the hot Tikka sauce over the cutlets and garnish with cilantro. Serve with Surekha Rice, if you like.
(If you don’t pour over all the sauce, serve it on the side.)

*If using pre-washed, chopped kale, it will need to cook a little longer as the pieces will likely be bigger and include the stems.