1/2 cup vegetable broth
1/2 cup chopped celery
1/2 cup minced onion
1/2 cup chopped bell pepper
1 cup chopped carrot
1 cup chopped kale
16 ounces low-fat tofu, drained and crumbled
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried basil
Heat 1/4 cup of vegetable broth in a skillet over medium-high heat. Add the celery, onion, bell pepper, and carrot. Cook until softened. Add the remaining vegetable broth and kale. Cover the pan and cook until the kale is wilted. Add the crumbled tofu. Cook until firm and lightly browned. Add the salt, pepper, and basil.
Recipe from a PCRM Weight Loss Study Cooking Demonstration contributed by PCRM staff dietitian Brie Turner-McGrievy, M.S., R.D.
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