Kale & Black Rice with Squash, Tofu and Seeds

I'm one of those people who at the beginning of the week plans out the entire week's menus. I buy all my non-perishable items at once then do a couple fruit and vegetable runs throughout the week. This routine works well for me because I'm fortunate to live around the corner from a nice market with great produce. This was the last meal on the weekly menu, and I was eagerly awaiting it! For good reason... I think I'm I love! This dish is everything I was waiting for and more! Full of flavours and textures, as well as packed with superfoods and gorgeous colours. This dish covers all the best food groups! Nothing but beautiful, healthful, goodness.

Serves 4, with each portion providing 4 servings of vegetables, 11g of fibre and 23g of protein.

350 g. firm tofu
2 tbsp. lemon juice
1 tsp. sugar or honey
1/2 tsp. liquid smoke (optional)
1/4 tsp. smoked paprika
1/2 tsp. salt
hot sauce, to taste

1 kg. pumpkin or squash (about 1/4 of a kent pumpkin or 1/2 a medium butternut or acorn squash)

1 c. black or wild rice
100 g. kale (about 3 large leaves), thick white stock removed
pinch salt

1 pomegranate
20 walnuts
4 tbsp. pepitas

2 tbsp. olive oil
1 tbsp. lemon juice
1/2 tsp. honey
pinch salt, pepper & cayenne powder (optional)

Cut the tofu into 6 slices, about 1/4" thick. Cut each slice diagonally to form 12 triangles. Make the marinade by mixing the lemon juice, sugar or honey, liquid smoke, paprika, salt and hot sauce. Soak the tofu in the marinade in the fridge for 30 minutes to 2 hours.

Preheat the oven to 190 C/ 375 F. Cut the squash into 1" thick slices. Cook on a baking sheet lined with parchment paper, until tender, about 30-40 minutes. Turn the squash halfway through cooking.

Measure the rice into a medium pot. Finely chop the kale into 1/2" squares. Add the kale, salt and the recommended amount of water to the pot and cook according to package directions.

Heat 1 teaspoon of canola oil in a large frying pan over medium. When hot, add the tofu and cook for 2-3 minutes per side until dark brown and crisp on the outside.

De-seed the pomegranate by cutting it in half, laying it in your hand, cut side down, over a bowl and whacking the round side with a wooden spoon. The seeds will fall out into the bowl. (If the seeds need a little coaxing, gently put the cut side apart to tear a little and loosen things up.)

Make the lemon vinaigrette by combining the olive oil, lemon juice, honey, salt, pepper and cayenne, if using.

To serve, divide the rice onto 4 plates. Top each with one quarter of the squash, tofu, walnuts, pepitas, pomegranate seeds and vinaigrette. Enjoy!