Ingredients:

For the greens:
100g frozen kale
125g (1/4 head) cabbage, chopped small

For the curried rice:
100g brown rice
Water as according to package directions
1 tsp curry powder

For the tofu:
250g tofu
½ onion, chopped
½ yellow pepper, diced
100g mushrooms, sliced
2 cloves garlic, minced
½ tsp turmeric
½ tsp smoked paprika
1 tbsp soy sauce

Directions:

For the greens:
1. Bring a pot of salted water to the boil.
2. Add the cabbage and kale and cook for 5 minutes.

For the rice:
1. Cook the rice according to package directions, adding the curry powder to the water.
2. When the rice is cooked, stir all but a handful of the greens through and keep warm.

For the tofu:
1. Drain the tofu, wrap in a kitchen towel, and place under a plate with some cans or other weights on top to press for about 20 minutes. Alternatively, squeeze as much water from the tofu as possible.
2. Crumble the tofu into small pieces between your finger and thumb, and add to a bowl with the turmeric, paprika, soy sauce, and garlic.
3. Heat a nonstick pan over a medium low heat. Add the onions, peppers, and mushrooms and cook until the mushrooms start to release their juices. Add the tofu mixture and the reserved handful of greens, and cook until warmed through. Season to taste.

Serve the tofu with the green rice.