The art of lunch is something that is lost on American culture. In European countries, businesses and schools close so that individuals can return home to eat a meal with their families. This leisurely and community based way of dining midday is in sharp contrast to what lunch looks like in the US. Picture the image of a businessperson walking down the street, work call in progress via air pods, all while wolfing down a burger or sandwich on the go. Or, as is often my case, a teacher sitting at her laptop with some quick grab-and-go items piled next to me as a poor substitute for a real lunch.
As we are moving (hopefully) near the end of this quarantine era, I am thinking more and more about what I will carry with me into regular life. Balance is one thing that comes to mind, as in making time and space for things other than work and obligations throughout each week. But, another is the joy of eating. I have been intentional (okay, not every day, but most days) about unplugging for a few minutes to sit down and have a proper lunch. On the days when I'm successful, I find that I return to work a short time later with a better mindset and energy to tackle the rest of my day. So here's to lunching, perhaps not necessarily in a European way, but at least in a more intentional way.
This recipe is designed for make-ahead lunches. You can prep all the ingredients ahead of time and eat it at room temperature. In fact, the salad tastes better two or three days in.
Enjoy!
Fried Paprika Tofu over Curry Turmeric Kale
Curry Turmeric Kale Ingredients
1 large bag of shredded kale (or about 6 cups shredded kale)
1/4 cup olive oil
1/4 cup lemon juice
3 tablespoons turmeric
2 tablespoons curry powder
1 teaspoon salt
1 teaspoon freshly ground pepper
6 green onions, sliced
Fried Paprika Tofu Ingredients
2 blocks extra-firm tofu, pressed and diced into 1" cubes
1 1/2 tablespoons paprika
2 tablespoons avocado oil
1 heaping tablespoon cornstarch
Method
Place the kale in a large bowl and drizzle with olive oil. Scrunch the kale with your hands, massaging it gently for about 30 seconds. Then, add the remaining ingredients and toss thoroughly. Cover and set aside. This salad can be refrigerated for about five days and can be made well ahead of time.
Turn the air fryer on to 375. While the air fryer heats up, place all the tofu ingredients in a large plastic bag. Seal and shake to coat evenly. About 20 minutes later, place half the tofu in a single layer in the air fryer. Cook for 12-13 minutes or until crispy, pausing to rotate and shake the tofu cubes about every 4-5 minutes. Then, repeat with the second half of the tofu. The tofu can also be made a day or two ahead.
Dish the salad into bowls and top with tofu. Enjoy!
As we are moving (hopefully) near the end of this quarantine era, I am thinking more and more about what I will carry with me into regular life. Balance is one thing that comes to mind, as in making time and space for things other than work and obligations throughout each week. But, another is the joy of eating. I have been intentional (okay, not every day, but most days) about unplugging for a few minutes to sit down and have a proper lunch. On the days when I'm successful, I find that I return to work a short time later with a better mindset and energy to tackle the rest of my day. So here's to lunching, perhaps not necessarily in a European way, but at least in a more intentional way.
This recipe is designed for make-ahead lunches. You can prep all the ingredients ahead of time and eat it at room temperature. In fact, the salad tastes better two or three days in.
Enjoy!
Fried Paprika Tofu over Curry Turmeric Kale
Curry Turmeric Kale Ingredients
1 large bag of shredded kale (or about 6 cups shredded kale)
1/4 cup olive oil
1/4 cup lemon juice
3 tablespoons turmeric
2 tablespoons curry powder
1 teaspoon salt
1 teaspoon freshly ground pepper
6 green onions, sliced
Fried Paprika Tofu Ingredients
2 blocks extra-firm tofu, pressed and diced into 1" cubes
1 1/2 tablespoons paprika
2 tablespoons avocado oil
1 heaping tablespoon cornstarch
Method
Place the kale in a large bowl and drizzle with olive oil. Scrunch the kale with your hands, massaging it gently for about 30 seconds. Then, add the remaining ingredients and toss thoroughly. Cover and set aside. This salad can be refrigerated for about five days and can be made well ahead of time.
Turn the air fryer on to 375. While the air fryer heats up, place all the tofu ingredients in a large plastic bag. Seal and shake to coat evenly. About 20 minutes later, place half the tofu in a single layer in the air fryer. Cook for 12-13 minutes or until crispy, pausing to rotate and shake the tofu cubes about every 4-5 minutes. Then, repeat with the second half of the tofu. The tofu can also be made a day or two ahead.
Dish the salad into bowls and top with tofu. Enjoy!
