You will love these tender kale ribbons gently seasoned with sweet paprika, tossed with cubes of savory tofu, and sprinkled with salty chopped Spanish almonds. Serve with quinoa for a healthy vegetarian dinner. Makes 4 to 6 servings.
Cut the leek in half lengthwise, then very thinly slice crosswise into half-moons. You should have about 1 ½ cups. Stack 5 kale leaves, one on top of the other. As best you can roll into a tube shape and slice ¼-inch thick into ribbons. Repeat with the remaining kale.
Heat the olive oil in the pressure cooker pot. Sauté the leeks until tender, 3 to 5 minutes.
Stir in the paprika and cook another minute. Add the vegetable broth, kale ribbons, salt and cayenne. Lock the lid in place and cook on high pressure 2 minutes. Quick release the pressure. If you wish, drain off the excess liquid and save for soup.
Stir in the sherry vinegar and tofu. Taste and add more salt if needed. Transfer to a serving dish and sprinkle with the almonds.
I used ready-baked seasoned tofu. Look for it at your natural food grocery.
Roasted and salted Spanish marcona almonds are shorter, rounder, softer, sweeter, and more expensive than the California variety. If you prefer, toast your own blanched almonds with olive oil and sea salt.