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Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC


Lacinato Kale with Roasted Tofu and Tomatoes


Sometimes, simple is best. If you are trying to eat more leafy greens but are uninspired, this easy and delicious dish may become a go-to supper. Lacinato hails from Tuscany, where is called “cavolo nero” (black cabbage). It is a foundational ingredient in many Tuscan soups and dishes. In addition to being super nutritious, this is a very climate friendly dish. This dish makes a speedy, super green, nutritious supper whenever time is tight.  If you roast your tofu and tomatoes in advance, as I often do, this becomes a 15-minute meal!


Prep 30 minutes to roast tofu and tomatoes

Cook 15 minutes

Serves 2 as a main or 4 as a side dish


¾ pound cherry tomatoes, cut in half and roasted

½ teaspoon dried thyme leaves

About 3 tablespoons aged, fermented tamari

½ 14-ounce package firm tofu, drained, cut in half lengthwise and widthwise, then in 38-inch slices

2 large bunches lacinato kale, cut in a chiffonade, and  pressure cooked

1 to 2 tablespoons brined green olives, unpitted

Aleppo pepper flakes to taste


  • Preheat a conventional oven to 400°F/375°F convection.
  • Line a large cookie sheet with parchment paper. Place the sliced cherry tomatoes on it, cut side facing up. Sprinkle them lightly with thyme.
  • Line a second cookie sheet with parchment paper and place the sliced tofu. Using a pastry brush, apply a thin coat of tamari on the surface of the tofu.
  • Roast both trays for 30 minutes, checking at 25 for doneness. The tomatoes are ready when they have partially dried and begun to darken on their cut edges. The tofu is ready when they have begun to crisp up. Do not overcook either.
  • Lower the oven to 150°F and insert your serving platter or individual dishes.
  • Rinse the lacinato kale. Roll a handful of the leaves together and cut in a chiffonade, that is, into ½-inch ribbons.
  • Fill a pressure cooker with the kale. Add 2 cups of water. Heat the pot over high heat until the float valve pops up and it begins to whistle. Lower the heat to low and cook for 15 minutes, then turn off the heat, loosen the release value for a quick release.  When the valve drops, open the pot.
  • When the lacinato is cool enough to transfer, use a pair of tongs to add it to a platter or individual plates.  Decorate the plate with plenty of roasted tomatoes and pieces of tofu. Add 3 to 4 olives per individual serving. Garnish with a sprinkle of mild Aleppo pepper flakes.
  • Serve immediately, or transfer to a warming drawer or the low oven to keep warm until you are ready to serve. 


Lacinato Kale with Roasted Tofu and Tomatoes

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