Here was dinner last night: Jerked Tofu, Crispy Kale, and Seasoned Quinoa (I got "Quinoa AGAIN?" from Ben, which I found rather humorous).
The tofu was really easy to make; I just took my favorite Jerk spice rub, Busha Browne's, which is a thick sauce, almost a paste, and tossed about 1 tablepoon with 1 lb cubed tofu, and pan fried in a little oil. Next time I'm going to slice the tofu in thin slices, because it took longer than I would have liked to turn the tofu cubes to get them evenly cooked. This particular brand of jerk seasoning is bold and balanced, with the perfect combination of tangy and spicy, without an overpowering "hot spice" load. I highly recommend it.
The kale was more of an accident -- I left it in the oven a bit too long and it got crispy. It was delicious. I make oven-roasted kale a lot, and I vary the seasonings. Last night I used lemon pepper, cumin, garlic powder, and salt. The kale was completely dry (I used a pre-washed variety) so I think that's why it crisped up so fast (usually I give it a rinse before roasting).
I've been getting a lot of questions about leafy greens lately, so stay tuned for a new post on leafy greens.
The quinoa was made with water and a sprinkle of onion soup mix (my new secret ingredient) and was awesome.