the Power Up for 2025 Winter Medley
I never think I need this meal until I make it and eat it, and I feel better almost instantly. It's packed with protein, fiber, iron, and a host of other vitamins and minerals, and it will keep you running for hours. It's a new year, and whether you want to be healthier, detox from the holidays, or just eat good food, I've got a new meal to get you started. This winter medley of crispy kale, creamy butternut squash, Paprika-crusted tofu, and black-eyed peas will have you wondering why you don't make it once a week.
I've recently fallen for tofu after many, many years of despair with the stuff, and I know that likely turns most people off. You could use chopped or cubed chicken in this recipe should that make it more comfortable. However, if you use extra firm tofu and press the extra water out beforehand, it's pretty close to the consistency of chicken. I'll add separate instructions for that so you can use it or skip over if you are using chicken.
You can also substitute the black-eyed peas out for another bean, but they really do have a unique flavor and a beautifully firm texture. Garbanzo Beans (a.k.a. Chickpeas) stay relatively sturdy, if you need a good substitution. I would stray from white navy beans, pinto beans, etc. because they'll turn to mush. Black beans could also work if you don't over-manipulate them.
Ingredients:
1 bunch curly kale, approximately 10-12 leaves. You need the curly kind. Don't sub it or it won't be crispy. Mine came from Elmwood Stock Farm.
1 15-ounce can black-eyed peas, drained and rinsed.
1/2 of a 15-ounce package of extra firm tofu. I'm using this.
1/2 butternut squash, cubed. This also came from Elmwood.
1 tbsp smoked paprika. Hungarian if you can get it.
1 tbsp all-purpose flour (optional)
Salt and pepper to taste.
1/4 cup olive oil.
To Make:
Preheat the oven to 400 degree Fahrenheit.
De-rib the kale. If you've never de-ribbed kale, it's easier without a knife. You're essentially taking the leaf from the thick stem, which always makes for more pleasant eating, but especially during winter months when the stems get tough. Just fold the leaf in half over the rib (stem), and placing your thumb and forefinger on either side, just slide along the stem, stripping the leaf asunder. Easy as that.
Remove the tofu from the packaging and place on a plate. Put a thin layer of either wax paper or paper towel/dish towel over the top, then a heavy object on top. I like a book, one of those you got for Christmas that you’re never going to read but can never get rid of, in case that person comes to you house one day and looks for it. Let it press out the extra moisture for at least twenty minutes. You can also use a tofu press, but I don't have one and don't think I want to clutter my kitchen with it.
While the tofu is being pressed, add the kale, squash, and beans to a large baking sheet.
Remove the tofu from the plate, leaving as much liquid behind as possible. Cube it, toss it in the flour (optional -- it just makes them a little extra crunchy on the outside), and add to the sheet pan.
Pour the oil over all and toss to coat.
Sprinkle the paprika, salt, and pepper over the mixture.
Cook for 30-40 minutes, until the butternut squash is soft and cooked through. Toss the mixture several times throughout to keep the kale from getting too crispy.
Serve! I added a slice of ciabatta bread with Irish butter on the side. This goes beautifully with a hot green tea.
Bon Appetit!