and then there was kale

by Isobel

Did I not say, about the kale? Well, if you are looking for an extremely easy way to use your kale, here is an idea for you. I used spaghetti squash here, but if you want, you could also use soba noodles or spaghetti if you want a full meal-in-a-bowl:

kale, spaghetti squash, and tofu salad (for one)

for the sauce:

~1/5 block soft or medium tofu

1 tsp white or sweet miso

1 tsp mirin (or 1/2 tsp sugar and 1/2 tsp brown rice vinegar would be ok)

1 tsp lemon juice

1 tsp tamari or soy sauce

blend all the ingredients together in a small blender or food processor, or blend in a bowl with a fork.

serve on top of chopped kale and baked spaghetti squash; it’s good warm or cold, however you prefer your veggies (although I think the sauce is best if you make it ahead of time and let the flavors blend together for a while in the fridge)