Momo Masala Spiced Kale

Just returned from trip to Nepal where momos are a favorite appetizer. Momo is like a dumpling; or a pot sticker. It has spiced veggies or meat wrapped in dough and then steamed.  One of the ingredients
in momo is a collection of spices that one can buy in a spice mix called Momo Masala (which I found at the Nepal Airport for $2).




I did not make momos. Just used the spice. As you can see in the pix, momos by themselves are more work than my typical culinary activity.

This Kale experiment was inspired by the spices.

Next time, I think I'll bypass the tofu marination; and just saute it with the spices.  But overall it was a tasty dish.  These ingredients make 2 servings. The nutrition count is for one serving.

Marinate for 15 minutes or so
7 oz tofu, cut into 1 inch cubes
2 T Momo Masala spice
1 T raw shredded ginger
1 T soy sauce, sodium lite
1 T olive oil

1 T white wine

Saute
2 tsp olive oil
2/3 onion, diced
1 yukon gold potato, small, diced

Move this to a plate when done.

Saute (add oil only if needed)
The marinated tofu
1 tsp turmeric, ground

After tofu is heated through and browned some add, and simmer for 5 minutes or so, stirring every so often:
onion and potato mix
2 brussel sprouts, chopped
1 T white wine
1/2 c soy milk

Steam
1 cup kale, chopped fine

Put the kale on dinner plate. Put serving of Momo masala veggie mix on top.

Serve with a dusting of dukkah (ground Egyptian nut mix)

Rated a 3.60 on the Kale Scale.