Super healthy fresh tasting side dish with tofu and pomegranate. Double it up for a healthy main dish.

It’s Crazy Ingredient Challenge time!  This is a favorite as usual…. two ingredients voted on and chosen to use in a new creative recipe. This month, I was super excited over the ingredients picked. A little sweet, a little savory and a whole lotta delicious! What are those ingredients you ask? Well keep on reading and find a yummy recipe using these two unique ingredients.

This month’s Crazy Ingredient Challenge ingredients were Pomegranate and Tofu.  What an AWESOME combo, don’t you think?

 

What a combo! At first I thought I would make a pudding, then nixed that idea real quick. Smoothies came to mind too since it’s a great breakfast idea. nah, that was too easy. So I went with a side dish that can be doubled up to make a main dish for a nice light dinner.

But, I had a problem. My arthritic hands were in no mood to pick the seeds out of a pomegranate. No. Flippin’. Way. So I set out to find kernels that were packaged on their own. And I did. I found these in the freezer section of my local Harmon’s grocery store. Along with some firm organic tofu, I set out to make a tasty side dish.

I also added some Pom nice to the recipe since I thought the extra sweetness of the juice would nicely compliment the kale.

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Pomegranate Tofu over Kale

2-3 sprays of cooking spray
1 pod Pop and Cook garlic
6 ounces tofu, chopped
1/4 cup drained chickpeas
2 Tablespoons Pom juice
1 bunch kale, chopped roughly
salt and pepper to taste
1/4 Tablespoon pomegranate kernels
sunflower seeds for garnish

Instructions

In a medium skillet over medium heat, add the cooking spray and garlic pod. Stir until melted. Add the tofu chunks in one layer. Allow to sear before turning them over. Your time may vary based on the type of pan you use and how your stove heats up. It took me about 3-5 minutes per side.

Add the chickpeas and stir. Add the Pom juice and cook down until juice evaporates.

Add the kale and cover, lowering the heat to low for 5-7 minutes or until kale is wilted. Add salt and pepper to taste.

Split the mix onto two plates and garnish with the kernels and seeds. Enjoy!!

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I love this challenge!!! This recipe wasn’t too bad for something I thought of in the car on the way home.

Check out the links below to see what our chefs created with our ingredients.