Contributed by CCNM's Simply Healthy Cookbook , Your Resource for healthy meals! Ed Tannis McLarin

Ingredients

16 oz Tofu
2 Tbs Ginger, grated or minced
1 bunch of Kale or Swiss Chard
1 Tbs Olive oil

Miso Mixture:
2 Tbs organic Barley Miso
1 Tbs Dijon Mustard
1 Tbs Water
1 tsp fresh Lemon Juice
1 1/2 tsp Olive oil

Instructions

Mix the miso, lemon juice, mustard, olive oil, and water together to make the miso mixture. Cut tofu into 2 pieces, along the width. Spread the miso mixture onto one side of each slab. Place the tofu, miso side down, in a rectangular baking dish. Spread the remaining mixture on top. Place the dish on the top rack of the oven and broil each side for 5 minutes. Remove from oven and slice into bite-sized cubes while still in baking dish. Set aside. Bring large pot of water to boil. Wash the kale and trim the bottom portion of each stem. Place in the boiling water. Simmer, with lid partially covering the pot for 15 minutes. Drain and chop coarsely. In a skillet or pot, briefly saute ginger in olive oil. Add the tofu cubes and the chopped kale. Stir well to blend flavours, about 2-3 minutes. Serve immediately

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