Oh-be-joyful Platter

Oh-be-joyful is a mountain here in Colorado and I made this delicious platter of greens, tofu and chicken for my friend Betsy before we went hiking with great views of Oh-be-joyful.

The night before, I pressed the tofu. I did it by hand and with a kitchen towel so this was a messy job (see the photos). I have ordered a new tofu press so I’m looking forward to being able to press tofu without crushing it.

My classic Japanese marinade is soy sauce, sesame oil, rice vinegar and chilli. I marinaded the pressed/crushed tofu in the marinade in the fridge overnight.

In the morning, I popped the tofu into a medium hot oven. I sprinkled Chinese five spice powder onto chicken pieces and fried them in olive oil. Once it was partly-cooked, the skillet went into the oven with the tofu.

Chard, kale, green pepper and broccoli were sautéed in olive oil separately then I added a little butter to the chard and kale.

I put the broccoli and green pepper in the centre of a platter and sprinkled on some sunflower seeds on. I put the kale and chard around the outside and put the chicken and pieces on the top.

It was so simple but looked great all laid out on a glass platter. I’ll definitely do this again. And chicken and baked tofu was a surprisingly good combination.

I had the leftovers warm with avocado on top.







Creamy Kale Salad

Inspired by my friend Lauren who told me that she gets through “six bunches of kale a week”, I prepared a spicy, creamy kale salad, topped with sunflower seeds.

– Trim the stems off the kale and wash the leafy parts
– Mix some chilli paste, e.g. sambal oelek with sour cream and a good pinch of salt
– Drain the kale leaves and mix with the sour cream
– Leave for 30-60 minutes to soften
– Top with toasted sunflower seeds

I added some cold chicken too.

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