Quick Curry Tofu with Sautéed Kale

I haven’t been feeling well the past couple of days, and sometimes that leads to me being not so clear-headed in the kitchen. I botched a batch of Chocolate Stout cupcakes, and made them into sad looking cake pops (it could be worse). But, prolonged periods of time in the kitchen make me cranky and tired when I’m sick, so when dinner came around I knew that I’d be throwing together something that wouldn’t take too long.

I always feel like I’m cheating a little bit when I use tofu, because it’s so easy to prepare, but sometimes that’s just what you need! I wish that I had marinated it for a bit longer, nonetheless it ended up tasting pretty great. Using the marinade to flavor the sauté was a convenient way to get some great flavor in there, and wasn’t something that I’ve done before.

Makes 2 Servings

Ingredients:

-Marinade

-The Dish

Directions:

  1. Press your extra firm tofu to get the excess moisture out of it, then cut it into 4 equal pieces. Place the pieces in a small Tupperware container; mix all the ingredients for the marinade in a small cup until the curry paste has dissolved, then pour the mixture over the tofu. Close the container with it’s lid and let the tofu sit for 10 minutes on one side, then turn it over. Repeat this for 40 minutes.
  2. While the tofu is marinating, warm the sesame oil in a medium-sized skillet over medium heat. When the pan is hot, add the diced onions and sauté until clear. Add the kale and sesame seeds to the onion, and cover pan for 2-3 minutes so that the kale wilts a little and turns a vibrant green.
  3. Get the tofu container out and pour the marinade into the kale onion mixture, stir together and cook for an addition 3 minutes. Once that is done, plate the kale sauté until all of it is out of the pan, do not clean the pan.
  4. Keep the pan warmed at medium heat and place tofu into it to crisp up a little bit. Cook on one side for 3 minutes, turn over and do the same to the other side; you may have to do this another time to get the tofu to the right texture.
  5. Plate the tofu on top of the bed of kale and drizzle some sriracha on top if you want some extra heat. Enjoy!

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2 Comments on “Quick Curry Tofu with Sautéed Kale

  1. Pingback: Cranberry Cointreau Coconut Ice Cream - Vegan Yack Attack

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