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.
- 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
- ½ 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.
Heat 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.
- Here are more of VegKitchen's Easy and Versatile Tofu Recipes.
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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.
I'm glad you enjoyed this, but do try it with the tofu some time! It's really good that way ...
Janet MacDonald says
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.
Pascale Audy says
Such a good recipe! Even got my husband enthused about eating a vegan dish !!
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!
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!
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!
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.
Glad you enjoyed this — credit where due to Dr. Joel Fuhrman for this tasty recipe!
This was a great recipe! We just made it and it was awesome. It felt very healthy.
So glad you enjoyed it, Brian! Kudos to Dr. Joel Fuhrman, who contributed this recipe.
Margot Saunders says
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.
It is a great recipe, I made a minor modification. I placed the kale in the oven for 15 mins before adding it to the mix. It was all crispy and had better flavor