Tofu & Kale


Number of Servings: 
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  • 1 pkg Nasoya® Black Soybean or firm tofu, pressed
  • 3 tbsp reduced sodium soy sauce
  • 3 tbsp balsamic vinegar
  • 2 cloves of garlic, finely minced
  • 1 tbsp ground ginger
  • 1 tbsp olive oil
  • 1 bunch of kale
  • ½ cup yellow and orange peppers, sliced
  • Salt and pepper, to taste
Preparation Method: 

Slice the tofu into 8 or 9 strips, lengthwise. Combine the soy sauce, balsamic vinegar, garlic, and ginger and marinate the tofu for about 30 minutes.

Rinse the kale and remove the spine by folding the leaf half way and slice off the middle spine. Tear or cut the remaining leaves into bite size pieces. Add the olive oil to a large skillet heated to medium-high. Add the kale, chopped peppers, and salt and pepper and cook for about 2-3 minutes; until kale is tender. Remove from the pan.

Place the tofu slices into the pan and cook on medium-high heat for about five minutes, flipping once so they are slightly browned on both sides. Serve over the kale and peppers.

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