Gourmet Veggie Mama

Quinoa and Kale with Crispy Tofu

True confession time: I really don’t think I could ever be a vegan. I rely so much on eggs and cheese as protein sources, and, honestly, I just like cheese way too much to give it up. I’m always a tad skeptical of recipes labeled and vegan, since I tend to assume (often wrongly) that they’ll be bland and tasteless, or just not my thing.

All that said, dishes like this one make me think about changing my mind. I stumbled across this gem on my daily blog hop, and tried it out for a weeknight dinner soon after.

Quinoa and Kale with Crispy Tofu


It was quick and easy to whip up with stuff I already had on hand, and the whole family loved it. What’s not to like?

Quinoa and Kale with Crispy Tofu
  • 8-10 oz extra-firm tofu, cut into cubes
  • 1 cup quinoa, rinsed
  • 2 cups vegetable stock
  • 2 Tbsp soy sauce
  • ½ tsp black pepper
  • 2 Tbsp rice vinegar
  • 1 tsp corn starch
  • 1 tsp rice flour
  • 2 Tbs sesame oil
  • 1 small bunch of kale, tough stems removed, washed and chopped roughly
  1. Place the tofu in a single layer on folded paper towels. Using another layer of folded paper towels, press the excess moisture out of the tofu using gentle pressure with your hands or a large book.
  2. Meanwhile, add the quinoa and stock to a small saucepan and bring to a boil. Cover and cook over medium low heat until the stock is absorbed, about 20 to 25 minutes.
  3. Mix the soy sauce and pepper in a medium bowl and add the pressed tofu, tossing to coat. Mix the rice vinegar, corn starch, and rice flour in a smaller bowl and mix well. Add the vinegar mixture to the tofu and toss until coated.
  4. Heat the sesame oil in a large frying pan over medium high heat. Add the tofu and cook, allowing to brown before turning, on all sides until golden brown. Remove the tofu from the pan onto a plate lined with paper towels.
  5. Add the kale to the same frying pan and lower the heat to medium low. Sauté until the kale turns bright green. Add a dash of rice vinegar and salt to taste.
  6. Fluff the quinoa with a fork and divide between bowls. Top with the kale and tofu and serve with a little soy sauce.


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14 Thoughts on “Quinoa and Kale with Crispy Tofu

  1. Les Virgil on November 2, 2012 at 3:06 pm said:

    Now this sounds really tasty!

  2. Your pictures make everything sound delicious. I mean look delicious. I mean… YUM
    Jester Queen recently posted..Featured SubmissionMy Profile

  3. Vegan doesn’t always have to mean bland and icky. Glad you enjoyed it! The quick prep-time is what always makes it a winner for me.
    aneelee recently posted..quick vegan meal – quinoa, kale & crispy tofuMy Profile

  4. This looks delish! I’m going to try it out next week. Thanks!

    Also, the December mamas miss you. Drop by sometime!


  5. like you, i love me some cheese. and by some i mean daily. its fabulous! that being said, if we don’t label something vegan and just have food without cheese or meat – it’s also fabulous. as you’ve seen here. quinoa + kale + tofu ….that’s a good thing.

    thank you for sharing with the Wednesday Fresh Foods Link Up! I looks forward to seeing you again this week with more wonderful seasonal & fresh/real food posts. xo, kristy.
    kristy @ Gastronomical Sovereignty recently posted..I Was Kissed by a Frenchie!My Profile

  6. This might just be one of my favorite recipes yet! I can’t wait to recreate this with my next batch of kale.

    Thanks for sharing and linking up 🙂
    Heather @ In Her Chucks recently posted..What I Ate Wednesday #13My Profile

  7. Nice. I took a year off from growing kale due to overdose last year, but when I grow it again, this will be bookmarked.

  8. Pingback: Cooking in College: Part II | Katherine's PRL 215 Blog

  9. This looks super delicious! Haven’t tried kale but I need to give this a go!

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