Sweet, Sour and Spicy Tofu on Steamed Kale

I did a variation on a theme of a recipe from Natural Healing magazine 2002. Originally designed to serve with rice, couscous or quinoa, but I chose to serve it on a bed of steamed kale.  The recipe here serves 4. The nutrition analysis is for 1 serving on a 1.5 cups of kale.

Prep
Drain 14 oz brick of tofu.
Cut into cubes.

Saute until browned - about 10-15 minutes; stir occasionally. Put in a bowl and set aside when done.
1 Tbsp olive oil
Cubes of tofu.
1/2 tsp Mrs Dash

Saute
1 Onion, chopped
3 garlic cloves, minced
1 tsp ginger root, minced

Add and continue saute, stir this up and mix in the spices
Tofu
6 Olives, green castleverano, pitted and halved
3/4 Pear, peeled, cored and chopped. It would have been a whole pear, but I cut out bruises
1/3 to 1/2 cup  dried apricots, chopped small
2 tsp curry powder
1/2 tsp cinnamon
1/4 tsp cardamon

Add and simmer until liquid is absorbed - about 15 minutes or so
1 1/2 cups  water
1/4 cup  white wine
2 Tbps  balsamic vinegar

Serve on bed of 1 and 1/2 cups steamed kale. Non-fat greek plain yogurt is optional.

Rated a 4.68 on Kale Scale.