Curly kale rolls with vegetables
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 40 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Vegetables |
| Source: | Metro |
Recipe ingredients
- 8 curly kale leaves
- 1/2 lb. (225 g) firm tofu, crumbled
- 1 cup (250 mL) diced tomatoes
- 1/2 cup (125 mL) diced zucchini
- 1/2 cup (125 mL) chopped onions
- 2 cups (500 mL) sliced mushrooms
- ½ tsp. (2 mL) dried thyme
- ½ tsp. (2 mL) dried oregano
- 2 garlic cloves, chopped
- Salt and pepper to taste
- 4 cups (1 L) tomato sauce*
- 1/4 cup (60 mL) chopped fresh parsley
Preparation
In a large saucepan filled with boiling salted water, immerse the kale leaves and cook for 2 minutes to soften but not fully cook the leaves. Cool quickly under cold water.
In a large bowl, mix the tofu and vegetables, setting aside 1 cup (250 g) of mushrooms; add the seasonings and 1/4 cup (60 mL) of the tomato sauce.
Preheat the oven to 190º C (375º F).
On a clean work surface, spread out the kale leaves. Use the tip of a knife to cut out the toughest part of each leaf. Place 1/8 of the tofu-vegetable filling on each leaf. Roll the leaves, making sure to tuck in the end of each roll so it keeps its shape.
Place the rolls in a large baking dish. Cover with the tomato sauce, remaining mushrooms and parsley and cook for 25 minutes.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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