Tomato, Kale and Garlic Tofu stuffed Pitas

Oh my goodness.

Oh My Gosh.

I think this was a true winner! Yesterday I spent a good chunk of the day making those wonderful Potato and Kale Enchiladas. I had some Kale left over but had no idea what to make with it. I am also running terribly low on food right about now, so when that happens I CONCOCT!!! It is one of my favorite ways to cook and that's when I tend to surprise myself. I took some of the little food I had left and came up with this wonderfully pita-licious lunch!

What I used:

1/2 block of Garlic/Black pepper Tofu Steak
1/4-1/2 tbsp ground cumin
4 chopped Roma tomatoes
2 handfuls of chopped Kale
1/4 cup vegetable broth
minced garlic
seasoned salt
1 tbsp olive oil
pita bread

(Like I said... I didn't have much.)

First, heat whatever pot you are going to cook in and add the olive oil. Now, take your minced garlic and add it to the pot and cook the garlic over medium/low heat. cook your garlic until it lightly starts to brown. When the garlic begins browning reduce the heat to low and add the kale. Stir the kale into the olive oil & garlic until the kale has wilted. Raise your heat back to a medium and add your vegetable broth, tomatoes, tofu, cumin and salt. Stir all of the contents together and continue to stir occasionally until the liquid has dissolved.
Now take your pita bread, yank that sucker open, fill it with this goodness and enjoy! I lightly toasted my pita bread because I like warm bread. It gave the pita a little more flexibility too so it didn't fall apart on me.




This is definitely going on my list of things to cook for the vegan dinner I will be throwing!