Moroccan lemony tofu with kale

This recipe except instead of spaghetti, I’m serving it with kale & broccoli & a whole grain (brown rice, quinoa, or barley…I have all 3 in my fridge ATM!) or you could do spaghetti squash or yellow summer squash “noodles” that would be so yummy too!
The tofu is sort of faux deep fried 😊 it’s lightly breaded with chickpea flour (so clean & healthy–it’s just ground chickpeas) and some spices and very lightly pan-sautéed…I didn’t use much oil at all. The sauce is light & tasty and you can throw in whatever veggies you like! I also cut out the salt…the olives add enough for me! Yum. The turmeric makes it a pretty yellow color…but watch out it stains everything!!

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