peppered tofu / broccolini & kale with porcini-shallot vinaigrette

Contents of your meal kit:

baby kale
porcini-shallot vinaigrette
pine nuts

Equipment needed: baking dish, nonstick skillet

Finishing steps:

  1. Preheat oven to 450.
  2. Thoroughly rinse the broccolini, leaving the water clinging to it and place in baking dish. Drizzle with olive oil and sprinkle with salt & pepper. Tightly cover the baking dish in foil and bake for 20 minutes. Remove broccolini from the oven and scatter kale on top, as well as a bit more salt & pepper. Return to oven uncovered for 1-2 minutes, or until kale is just wilted.
  3. Remove tofu from packaging. Slice into 1/2-inch slabs, and place on a paper towel to dry.
  4. When there is 5 minutes left on the broccoli, heat a small amount of oil in a nonstick skillet over med-high heat. Generously coat tofu with salt & pepper. Add tofu and cook 5 minutes, flip and cook another 3 minutes.
  5. Once the kale is wilted, add porcini-shallot vinaigrette and pine nuts to the baking dish with the broccolini and kale. Toss to combine.
  6. Divide tofu and vegetables between plates, and sprinkle pecorino on top of the broccolini and kale.