1. Heat oil in a large pot over medium low heat. Dice potato and add to the pot, then finely chop onion and add. Stir. Slice carrot into thin coins and add to the vegetables, stirring to mix well.

2. Add cloves and salt to the pot, stir, and add broth. Add bay leaves and thyme. Cover and raise heat to medium-high to bring the broth to a boil; then reduce to medium-low to allow the vegetables to simmer vigorously, until tender, about 13 to 15 minutes.

3. While broth is simmering, cut kale leaves off the stems. Discard stems andcut leaves into a fine chiffonade (very thin strips).

4. Add kale to pot, stir until all vegetables are mixed, cover again, and continue cooking.

5. If using marinated tofu, slice into thin rectangles. Add marinated or cubed tofu to pot and stir carefully to prevent tofu from tearing apart. Cover pot again and continue simmering, on low heat.

6. Chop parsley and set aside.

7. Test the potatoes and kale and turn off heat when done. When testing kale for doneness, note that it tends to remain a bit chewy, but it should not be raw-tasting and crunchy.

8. To serve, ladle stew into four bowls. Top each with 1 tablespoon yogurt and a sprinkling of parsley.

Source: Hannaford fresh Magazine, March - April 2012