Y’all, the past few weeks have been rough. I’ve started to realizing that doing everything I love to do is both incredibly fun but also incredibly tiring, particularly around midterms. I’ve been slammed with tests, papers, work, and organization responsibilities, and in the middle of it all, I–wait for it–threw away my wallet. Just threw it away, complete with my driver’s license, debit card, cash, and student ID.
That’s not a good excuse for abandoning the blog, but it’s the best one I’ve got. Enough bitching, though, because there are plenty of reasons that the past few weeks have been great. First of all, it’s getting a little chilly, which means scarves and holidays and watching Love, Actually (at least daily; sometimes more). Also, I’ve made a promise to myself to start reading more books, regardless of how busy I get, and so far, it’s been lovely.
Lastly, kale. Kale is in season now, and I have a little plant upstairs because it thrives in cold weather. It’s one of the healthiest things you can put into your body, and it also tastes delicious. Raw kale can be unrelentingly tough, but spend a little time with it and it turns into a tender, comforting, healthy meal.
Massaged Miso Kale with Baked Tofu. Serves 2-3.
1 bunch of kale, stems removed, shredded, and washed
1 block of extra-firm tofu
2 tablespoons soy sauce
1 tablespoon sriracha, hot sauce, or hot chile sauce
1 tablespoon black or rice vinegar
1 tablespoon grainy mustard
1 tablespoon yellow miso
2 tablespoons apple cider vinegar
1/4 cup sesame or olive oil
1 clove of garlic, pressed
salt and pepper to taste
Preheat the oven to 350. Press the tofu by slicing it into 3/4-inch layers, placing it between two dish towels, and placing something heavy on top (like box wine… or textbooks). Let it sit for 20 minutes or so while you prepare the salad.
Mix all the dressing ingredients together in a jar. Place the washed, shredded kale in a bowl, and drizzle the dressing over it (this should be enough dressing for multiple salads, so don’t dump all of it on top). “Massage” the kale by rubbing the dressing into the leaves; the kale should become a darker green. Add more dressing if necessary. Refrigerate.
Cut the pressed tofu into cubes. Toss with the soy sauce, sriracha, and vinegar. Place the tofu on a foil-lined pan and roast for ten minutes, then flip the tofu, and roast for ten more minutes. Top the salad with the tofu.