Shiba Spiced Tofu with Kale and Fresh Grapes

Looking in fridge for what to do for dinner... Tofu that I needed to use up; red pepper and onion waiting to be used; and rest of some asparagus from this week. I was inspired by Shiba's Hot Curry Chutney that I spied in the fridge too. Thus began the cooking of dinner.  It was spicy hot, and delicious!  This makes 2 servings.

Saute until tofu is a bit browned and onion somewhat cooked
3 tsp olive oil
1 tsp Shiba's Popping Seeds
1/3 cup onion, chopped up
1 tsp raw ginger
7 oz Tofu, cut into 1/2 in squares
1 tsp Mrs Dash
1 tsp ground turmeric


Add, and continue saute
1/2 red bell pepper, diced
10 stalks of asparagus, cut up

Make simmer sauce:
1 Tbsp balsamic vinegar
1/4 cup white wine
1/3 cup orange juice
1 Tbsp yellow mustard (Portlandia)
3/4 tsp Shiba's Hot Curry Chutney

Add sauce and simmer on low for couple minutes

Add, cover, wilt
2 cups kale, ripped to bite size

Serve and top with
20 fresh grapes, halved

Rated a 4.68 on the Kale Scale.