lemon garlic kale with cherry tomatoes and asian tofu

1 bunch rinsed kale, sliced
2 cloves garlic, crushed
1 teaspoon fresh ginger diced
2 tablespoons extra virgin, cold pressed Olive oil
1/2 bunch shallots, skinned and chopped Lemon and salt to taste
3 cherry tomatoes to use as dressing

Tofu
1 cube of organic tofu, sliced thickly into strips.
1 tablespoon, olive oil

Marinade
1 cup organic tamari sauce
1-2 tablespoon, roasted sesame oil (spiral is a good brand, must be roasted/toasted)
1 teaspoon, fresh ginger diced 1 garlic clove, crushed

1 In a small saucepan, heat on a moderate high heat, the oil, shallots, garlic, ginger and salt. Sauté for 1-2 minutes.
2 Place on a medium heat and place the kale and broccolini in, keep turning so they don’t burn.
3 Keep tossing until slightly cooked through.
4 Add more salt if needed.
5 Set aside in a bowl.
6 In a large bowl or tray, assemble all the marinade ingredients, but not the tofu yet.
7 Once it is ready, float the tofu in the marinade for 30 minutes or more, each side.
8 In a large fry pan, on a moderately high heat, heat the olive oil and fry each side of the tofu for approx. 2 minutes each side, then serve on bed of the above greens.
9 Lay the tofu over the bed of garlic kale, 10 Squeeze the lemon over and cut 3 cherry
tomatoes to top with.
Marinade time: 30 minutes – 2 hours