Doctor In The Kitchen: Tofu, Kale and Butternut Squash Saute, and Rice Bowl

My nieces were visiting this week and one of them made this amazing meal. So I do not have the exact recipe, but I think they are easy to find online.

She made a saute with kale and cubed butternut squash that a neighbor had given me.

She made the tofu cubes by grilling them with cornstarch and spices. I have my own recipe for tofu steaks below. Both versions are very yummy! You can use either one for this.

Then she steamed some rice which we then topped with LOTS of nutritional yeast. I flavored the whole bowl with lime juice and a tiny bit of salt.

We ate this meal with fresh fruit.

*To make the Tofu Steaks:

Take 2 packs of 12-16 ounces Extra Firm Tofu. Squeeze out the excess water. Cut the square horizontally and then diagonally to form triangles, 4 from each pack. Marinade in 1:1 lime juice and soy sauce for about 20 minutes. Bake at 450 degrees F for about 20 minutes.

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