December 14, 2013

Kale Pad Thai

This recipe is to die for!!! Absolutely!!! This uses a spicier version of Happy Herbivore's Cheater Pad Thai Sauce. It was inspired this evening by a craving for Pad Thai and the need to use 2 bunches of kale in my refrigerator. I seriously ate 2 huge plates full!!  


Prep Time: ~20 min

Ingredients (Serves 4):
  1. 4 cups of raw kale, stems removed, leaves torn into bite-sized pieces
  2. 1 x 14oz block of extra firm tofu
  3. 1/4 cup Raw Peanuts
  4. 1 Serving of Spicy Thai Peanut Sauce
    • 2 tbsp warm water
    • 2 tbsp Soy Sauce
    • 2 tbsp "Naturally More" Smooth Peanut Butter with flax seed
    • 1 tbsp "Huy Fong" Sambal Oelek Chili Paste
    • 1/4 tsp garlic powder
    • 1/4 tsp ground ginger
    • 1 tbsp "Huy Fong" Sriracha Chili Sauce 

Directions:
Preheat oven to 375° F. Pat-dry tofu using a paper towel and cut into small bite-sized pieces (less than 1" squares). Place tofu pieces on a cookie sheet lined with a Silpat mat, making sure each piece has room around it. I left the tofu in the oven for 20 min, without turning or disturbing it at all. The beauty of the Silpat silicone mat is that it prevents sticking 100%. Line a large stock pot with water, bring to a boil, reduce heat with medium low, add kale and peanuts, a slight sprinkle of salt, and cover. Let kale and peanuts steam in this pot for the next 5-10 minutes checking occasionally to ensure that there is still some water in the pot to prevent burning. Separately, whisk together all the ingredients for the sauce in a small bowl. The warm water helps melt the peanut butter which allows it to blend with the rest of the ingredients. Once the kale and tofu are done, toss everything together, and serve warm. 


This isn't a low-fat salad (it has almost 13 g/serving), but it is definitely a whole foods-based salad. All the fat is coming from natural peanut butter, peanuts and some from the tofu. All in all, it's much better to eat this somewhat rich salad rather than to drizzle your greens with olive oil, even if its EVOO.

Nutrition Facts (Per Serving): Calories 234 (Fat Calories 114)
Total Fat 12.7 g; Carbohydrates 13.7 g; Fiber 4.5 g; Sugars 1.3 g; Protein 17.6 g


If you liked this recipe, be sure to check out my Recipe Index for more Whole-Food, Plant-Based, No-Added-Oil recipes. You can also like Rugrat Chow! on Facebook. Thanks!

No comments:

Post a Comment