Hearty grains are tossed with sautéed tofu (or tempeh), asparagus, corn, kale, sun-dried tomatoes and pumpkin seeds to create a completely nutritious and delicious meal.
*Note: Any grain or combination of grains can be used for this dish.
Cook the grains by following the instructions in the lesson How to Cook Grains.
If you have previously cooked the grains, reheat them with steam prior to assembling the dish. Refer to the lesson for instructions.
To prepare your mise en place, wash and spin dry the kale. Remove the stem and tear the leaves into bite-size pieces.
Wash and trim the asparagus. Cut into 1" -inch pieces. Chop the sun-dried tomatoes and measure out the corn. Gather the pumpkin seeds and set aside. Drain, pat dry and cut the tofu into cubes.
Heat a large, non-stick skillet over medium heat. Add the oil, followed by the tofu.
*Note: If desired, omit the oil and dry-sauté the tofu with a bit of vegetable stock or water.
Season with salt and pepper. Fry until golden brown on all sides. Once done, remove from the pan and drain on paper towels.
Add the corn and let cook for a few minutes to warm through. Next, add the asparagus, kale and sun-dried tomatoes. Toss until the kale just begins to wilt. Add the heated grains and tofu and toss again to combine. Add extra olive oil, if desired. Season with salt and pepper to taste. Serve and enjoy.