A light, fresh and tasty dinner made with just-picked greens of your own or from the Farmers' Market.

Serves 2

Pre-heat grill

Cut 8 oz cube of firm tofu into 3/4" slices (like cutlets), lay between paper towels and clean dish towel, press with heavy weight such as cast-iron pans to remove water, about 5 min.

Shake together in a med size tupperware 

1-1/2 Tbl sunflower oil

1 Tbl shoyu or tamari

1 tsp agave syrup

2 pinches ginger powder

a couple shakes of cayenne

Put tofu slices in container, shake & swirl to coat with marinade.

Clean and prep grill, place tofu, grill about 4-5 minutes on each side.

[you can also broil or pan-fry. Use fresh grated ginger if you're not starving and desperate to eat.]

If there are any leftovers they can be stored in the same container with excess marinade - without washing! That's the super-lazy part.

4-6 big handfuls of mixed fresh greens (kale, chard, tatsoi, mustard etc)

Heat a bit of good olive oil in saute pan over medium heat

Wash greens well by dunking in a large bowl of water and lifting straight out. Place on towel or drainboard, but leave slightly wet, and rough chop into large pieces.

Peel & smash a clove of garlic, chop very coarsely.

Just as oil begins to shimmer, turn down heat. Add garlic and sprinkle a pinch of coarse sea salt over oil. Add greens to pan, toss to coat about 1 minute. Cover & turn off heat, let sit for about another minute. Done!