This is the vegetarian version of a chicken recipe I used to make years ago. It’s even better in this form!
Pick a high-quality tofu (like the tofu from Hodo Soy) and you won’t even need to press the tofu to get a delicious result.
Kale, Quinoa and Spicy Tofu
Servings: 3 servings
Calories: 529kcal
Ingredients
Tofu and Marinade
- 10 oz firm tofu
- ¼ tbsp ground chipotle powder
- ½ tsp dried oregano
- ¼ tsp garlic powder
- ½ tbsp tamari
- 1 tbsp vegetable oil for pan-frying
Salad
- ¾ cup dried quinoa
- ½ tbsp olive oil
- 1½ cups vegetable broth
- 15 oz Lacinato kale one large bunch
- ½ cup feta crumbled
Dressing
- 1 lemon
- 1 tbsp brown mustard
- 1 small shallot
- 2 cloves garlic
- 2 tbsp olive oil
- ½ tsp salt
Instructions
Marinate Tofu
- First, marinate the tofu 4-8 hours in advance. In a medium-sized container that can seal, mix together the marinade ingredients (chipotle powder, oregano, garlic powder and tamari – exclude the oil you'll use for frying). Slice the tofu into bite-sized pieces – you want max surface area while not making them so thin that they break apart. Dry the cubes. Add the tofu to the marinade and stir to coat. Put in the fridge until ready to cook.10 oz firm tofu, ¼ tbsp ground chipotle powder, ½ tsp dried oregano, ¼ tsp garlic powder, ½ tbsp tamari
Make Meal
- When ready to make the meal, start with the quinoa. Toast the quinoa briefly in a very minimal amount of olive oil over medium heat in a saucepan. Then add vegetable broth, bring to a boil, and reduce the heat to a simmer over low or medium-low.¾ cup dried quinoa, ½ tbsp olive oil, 1½ cups vegetable broth
- After about 15 minutes, check if the qunioa is cooked by fluffing with a fork and checking the liquid content on the bottom. You want to end with cooked qunioa and no liquid. If there is still liquid and the qunioa is uncooked, continue to cook. If there is still liquid and the quinoa is cooked, then stir frequently while keeping it uncovered, to allow more evaporation. If no liquid and it's not quite cooked, add a few tbsp more water and finish cooking. When done, remove from the heat and keep covered.
- For the kale, remove the center stems from the leaves and then slice the leaves thinly. Add to a very large bowl.15 oz Lacinato kale
- Heat vegetable oil in a skillet over medium heat. Add the marinated tofu and cook, turning occasionally, until browned and well cooked, about 7-10 minutes total.1 tbsp vegetable oil
- Make the dressing. Clean the garlic cloves. Juice the lemon until you have ¼ cup of juice and put into an immersion blender cup or very small food processor. Clean and rough chop the shallot. Add the garlic, shallot, and brown mustard to the lemon juice. Add olive oil. Add a dash of salt and pepper. Blend thoroughly until fully emulsified. Taste and season appropriately with salt and pepper.1 lemon, 1 tbsp brown mustard, 1 small shallot, 2 cloves garlic, 2 tbsp olive oil, ½ tsp salt
- To finish, add the cooked quinoa to the kale in the large mixing bowl and mix. Add about ½ of the dressing, the fried tofu and the feta. Taste and add more dressing if desired, or save the dressing to add to each serving.½ cup feta
Nutrition
Calories: 529kcal | Carbohydrates: 45g | Protein: 23g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 1405mg | Potassium: 865mg | Fiber: 11g | Sugar: 4g | Vitamin A: 14734IU | Vitamin C: 153mg | Calcium: 648mg | Iron: 6mg
Nutrition Facts
Kale, Quinoa and Spicy Tofu
Amount Per Serving
Calories 529
Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 9g
Monounsaturated Fat 13g
Cholesterol 22mg7%
Sodium 1405mg61%
Potassium 865mg25%
Carbohydrates 45g15%
Fiber 11g46%
Sugar 4g4%
Protein 23g46%
Vitamin A 14734IU295%
Vitamin C 153mg185%
Calcium 648mg65%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.