Sautéed tofu and cavolo nero with pine nuts and raisins

Ingredients

For 1 serving

• Tofu170 g
• Tuscan kale200 g
• Pine nuts8 g
• Raisins10 g
• Garlic1 clove
• Whole wheat bread40 g
• Extra virgin olive oil2 teaspoons
• Chili pepper0.3
• Saltto taste

Contains: gluten, nuts, soy, sulphites,

In season: November – February

Method

1. Bring a small pan of water to the boil. Meanwhile wash the cavolo nero, strip out the tough ribs and cut the leaves into strips; put the raisins in a little warm water to soften.
2. When the water boils, salt it and blanch the cavolo nero for 3 minutes, until tender; drain and squeeze lightly.
3. Drain and pat dry the tofu and cut it into cubes of about 1.5 cm; heat the oil in a wide frying pan over medium heat and fry it for 5 minutes, turning, until golden.
4. Add the crushed garlic clove, pine nuts, squeezed raisins and chilli and cook for 1 minute, until the pine nuts are just golden.
5. Add the cavolo nero and toss for 5 minutes over medium heat, until full of flavour; remove the garlic, adjust the salt and serve with the wholemeal bread.