Pan-Seared Tofu with Kale

>> Monday, December 6, 2010

Level of Difficulty: Real simple
Pots/Pans Used: just 1!


1 pkg extra firm tofu
head of kale, ripped into bite-size pieces
olive oil
sesame oil
soy sauce
drizzle maple syrup
sesame seeds
red pepper flakes

Tofu Sauce:
1/4 cup water
2 tsp soy sauce
TBL maple syrup
1/4 tsp lemon juice
1 TBL olive oil
1 tsp buffalo wing sauce (or you can use regular hot sauce... just don't use as much)
1 tsp white wine vinegar
pinch of ginger

Look! Even Oliver can hardly help himself!


It's the end of the semester and that means I am unbelievably busy with final exams and printmaking projects. It seems that the more time I spend at school, the more my diet suffers. I end up eating quick and convenient meals and now that the craziness is dying down, I have to turn to one of my favorite meals to make when my body needs some nourishment and TLC. While this may not sound like THE most exciting meal, it's surprisingly delicious and has weaseled its way into becoming one of my go-to dinners. It's mainly a great meal when you feel your diet has been lacking in the protein/veggie department. Plus, you get your fill of calcium from the kale!


It's pretty simple, and to be honest, I never really measure so it turns out a little different every time. That being said, feel free to just trust your instincts here... if you want to change up the measurements on these seasonings and marinades, by all means be my guest! It's certainly not set in stone. Anyways, you want to start by coating your non-stick pan with olive oil and turning the heat to high. Take a block of tofu, drain it, and slice into small squares. Once the pan is hot enough, add the tofu to the pan. You want it to rapidly sizzle and sear nicely on both sides. In the meantime, combine all the ingredients for the sauce in a small bowl or cup. Once all the tofu is nicely seared on both sides, add the sauce to the pan. Once it has thickened and is completely absorbed by the tofu, the tofu is done. Set it aside and add the kale to the same pan. Saute the kale with some soy sauce, sesame oil, red pepper flakes, salt & pepper, drizzle of maple syrup, and sesame seeds. Sorry, I didn't measure this part, just kind of seasoned to my liking. Take artistic license and go crazy!

I also wanted to mention that I was contacted by Melissa Dion, owner of the new eco fashion site, ecolissa, and she was nice enough to offer a 20% off discount to all VP readers. So for any of you looking to treat yourself or get some holiday shopping in, just use the code "vegan20" at checkout! Thanks Melissa :)


Morgan@LittleHouseofVeggies December 7, 2010 at 11:09 AM  

oh YUM!Looks delicious girl! That is tofu done right. :)

Blake December 7, 2010 at 12:32 PM  

if i come over will you make me some? ;)

Sally Kitten December 9, 2010 at 7:14 AM  

The picture with the puppy is so cute!

rachel December 9, 2010 at 9:53 PM  

i don't really eat much tofu but this recipe sounds yummy! thanks for sharing :)

Leia January 29, 2011 at 3:43 AM  

Looks delish, will definitely try this!


Anonymous,  January 30, 2011 at 12:49 PM  

Had this for lunch today, with garlic instead of ginger (didn't have any of that on hand), and with a splash of Tabasco instead buffalo wing sauce, and it delicious! :) Very difficult not to snack on the tofu while the kale is heating up, it's so yummy!

Kim B.

Katie H,  July 15, 2011 at 1:05 PM  

New to being a Vegan...really liked this..used Honey BBQ sauce in place of Buffalo sauce....turned out great! Also, new to long do you cook came out real tough...maybe I didn't cook it long enough?

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