(For all ingredients, please use organic versions if available)
1 bunch organic kale (black or green), chopped
½ red pepper, chopped
1 package (18 ounces) tofu, pre-cooked
½ red onion, chopped
1 tablespoon (15 milliliters)
Bragg’s seasoning (or tamari, soy bean sauce, any soy sauce)
Juice of half of a lemon
1 tablespoon grated ginger
Salt to taste
Dashes of Maggi seasoning
4 tablespoons olive oil
Vegan mushroom chicken (optional, pre-cooked)

1. Chop the kale in small strips and chop the red pepper into smal bite size.
2. Cut the tofu into smaller pieces.
3. Add about 2 tablespoons of olive oil in the frying pan.
4. Stir the tofu in the frying pan until two sides are pale golden.
5. Then, add in the mushroom chicken to the tofu.
6. Add the soy sauce on top.
7. Add in some salt and then reduce the heat.
8. Transfer the tofu mixture to the platter.
9. In the same frying pan, add 2 tablespoons of oil. Use medium heat.
10. Add in the red onion and the ginger together. Stir.
11. Add in the kale. Stir until the kale leaves are a little bit wilted.
12. Add the lemon juice and a dash of Maggi Seasoning.
13. Add in some salt.
14. Add in the tofu mixture and stir until all are well blended.
15. Put it on the serving platter for serving.
16. Serve it with brown rice with black sesame on top.