Yummy good takeout style

Ok so I'm addicted to Heidi Swanson's cooking site, 101cookbooks.com. I think of recipes as a starting point for creative experimentation, and Heidi's recipes are always kickin'. This is a vegan variation of her Garlic Soba Noodles Recipe. It's good-for-you comfort food, perfect for rainy days when chinese delivery is going to take an hour anyway.

Let's call it:
Vegan Garlic Soba Noodles with I Can't Believe it's Kale
Ingredients
8 ounces dried soba noodles
3/4 cup bread crumbs
1/4 cup nutritional yeast
big pinch of salt
12 ounces extra firm organic tofu, cut into 6 thin rectangles
1/3 cup olive oil
1/4 soy sauce

A generous splash of olive oil
1 bunch green onions, trimmed and sliced
1 head of organic kale, destemmed and cut into bite-sized pieces

4 cloves garlic, minced
1/3 cup nutritional yeast

a 2-inch piece of daikon or a few radishes, sliced thin for garnish

1. Wash and chop kale and green onions and put aside. Mince garlic and set aside separately. Slice tofu. Bring a large pot of water to a boil.

2. While you wait for the water to boil, combine nutritional yeast, breadcrumbs and salt in a shallow bowl. In another bowl, combine olive oil and soy sauce. Dunk each piece of tofu into the oil mixture, then coat with the breadcrumbs. (For extra breaded goodness, repeat process on each slice.) In wok or large pan, heat oil and fry tofu slices on each side until golden brown. Add soba noodles to boiling water.

3. Remove browned tofu from pan and slice into strips. Strain cooked soba noodles. Slice daikon or radishes.



4. Add a bit more oil in wok, then add garlic. Cook for a few minutes until garlic just turns golden. Add kale and onions, stirring continuously until kale starts to break down and get soft. Mix in noodles. Remove from heat and mix with nutritional yeast.

5. Each bowl gets a pile of noodles, sliced tofu, and daikon garnish. Drizzle with extra olive oil and soy sauce. Serves 4.