You are going to love this one. It is incredibly tasty, nutritious and is ready in 10 minutes. Seriously, 10 minutes. I like to make extra dressing and save it for salads, dipping veggies, or mixing into garbanzos for a quick hummus.

Directions: Heat the sesame oil for the tofu on medium to medium-high heat, add tofu, salt, and pepper. Toss to coat. While the tofu is getting browned, chop the veggies and add them to a large pan on medium-high heat along with the oil, Braggs and water, cover and let steam. Add all the sauce ingredients (except water) to a food processor and mix until smooth. Add the water a little at a time until it reaches your favorite consistency. When tofu is browned and greens are bright green, add them to a bowl and pour the sauce over it. Or mix it all together in the pan with the greens and warm through. Thats it! Serve it over brown rice for a more substantial meal.

Tofu:

• ½ package firm tofu, with moisture pressed out (use paper towel to do this), and cut into cubes
• 1-2 tablespoons sesame oil
• splash of braggs, soy sauce, or tamari
• salt and pepper

Veggies:

• 1 bunch kale, washed and chopped
• 1 carrot, washed and grated
• 1 stalk celery, washed and thinly sliced
• 1 teaspoon sesame oil
• splash of Braggs Amino Acids, soy sauce, or tamari
• 1 glug water

Lemon tahini sauce:

• 1 wedge of lemon
• 1 garlic clove, diced
• 1/3 cup tahini
• 1-2 tablespoons olive oil
• salt and pepper
• ¼ cup water (more or less depending on how thick and rich you want it)