Spicy Thai Braised Kale and Tofu

Spicy Thai Braised Kale And Tofu recipe from Eat to live cookbook by Joel Fuhrman

Kale, tofu, and peanut butter join forces to create a tasty, nutrition-packed dish. Serve with brown rice or quinoa and a colorful salad for a great weeknight meal. Recipe and photos from Eat to Live Cookbook* by Joel Fuhrman, M.D. © 2013 HarperOne; reprinted by permission.

Serves: 4

  • 14- to 16-ounce tub extra-firm tofu,
    drained well, cut into 1-inch cubes
  • 1 cup finely chopped onion
  • 1 tablespoon grated fresh ginger
  • 1 small jalapeño pepper, seeded and minced
  • 1 teaspoon chili powder
  • 2 cups no-salt-added or low-sodium vegetable broth
  • 1/2 cup unsalted, natural peanut butter
  • 2 tablespoons tomato paste
  • No-salt seasoning blend, adjusted to taste
  • 1 bunch kale, tough stems and center ribs removed
  • and leaves chopped
  • 1 tablespoon fresh lime juice
  • 4 scallions, thinly sliced

Preheat the oven to 350°F.

Place tofu cubes on a lightly oiled baking dish and bake for 30 minutes, turning after 15 minutes.

Spicy Thai Braised Kale and Tofu from Eat to Live by Joel FuhrmanHeat a large sauté pan and add onion, ginger, and jalapeño pepper. Cook until onion has softened, adding 1 to 2 teaspoons of water as needed to prevent sticking. Add chili powder and cook 1 more minute.

Whisk in vegetable broth, peanut butter, tomato paste, and seasoning blend, and bring to a boil. Gradually add kale, a few handfuls at a time, stirring to let it wilt down.

Add baked tofu, cover, reduce heat, and simmer for 15 minutes or until kale is tender. Stir in lime juice and top with sliced scallions.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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12 comments on “Spicy Thai Braised Kale and Tofu

  1. Nco

    I love this recipe! So easy and delicious! I substituted cubed chicken for the tofu and it turned out so good. Thank you for sharing.

  2. Janet MacDonald

    When you say “drained tofu” do you mean pressed? I’m new to tofu and one time I pressed the tofu overnight and found out that I shouldn’t have — it turned out to be too dry.

  3. Nava

    Fantastic! We at VegKitchen love to do more than “preach to the choir,” so it’s great when an omnivore enjoys a vegan dish, as well. Thanks for your comment!

  4. Elisabeth

    This is the second time I have made this. It is sooo good! I used chicken broth instead of vegetable broth (only because of lack of the latter) and used Spike as the seasoning. I love this!

  5. Nava

    I’m glad you enjoy this, Elizabeth! I hope you’ll return to the veg broth as Dr. Fuhrman intended, so that this can remain a plant-based dish. And Spike is good stuff!

  6. NC

    I had a huge bag of kale that needed using. This fit the bill. I used a bit of coconut cream powder and some coriander chutney to give it a bit more of a Thai kick and served it over brown bismati. Delicious! Thank you.

  7. Margot Saunders

    I just made this and it was excellent. I added one baked sweet potato — which added a nice consistency and a nice color (I scooped out the potato and added to the pan after the kale had finished cooking). Really good, very easy. We will have this again. Thanks so much.

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