Chickeny Tofu and Kale

As vegans, we know it and love it: kale is chock-full of goodness! It really packs a punch nutritionally, and with it’s green, almost earthy taste, can be used in a variety of ways. We’ve been eating a lot of kale salads this summer, thanks to the heat. Combine that with the fact that our local farmer’s market has a new vendor, Happy Greens, and we’ve been feasting on greens.  While kale salads are perfect for the mid-day heat, one of my latest favorite dinners has to be this Chickeny Tofu and Kale. The tofu itself is a go-to for  making quick and easy dinners. Give it a try, and you’ll find it is suited to many different dishes: tofu salads, as cutlets, as a salad topper, and more.

Baby Kale Salad



Chickeny Tofu  and Kale

Chickeny Tofu

Quick and easy, this tofu is flavorful enough to stand on it’s own, or it can be used in tons of ways. This one earned Jim’s praise: “This is the dish you should make to turn people onto tofu!”.

1 (15-ounce) package extra-firm tofu, drained, pressed, and cut into 1/4-inch slices, then cut on the diagonal

1/2 cup no-salt vegetable broth

1/4 cup dry white wine

2 tablespoons nutritional yeast

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon poultry seasoning

1 teaspoon chicken-free broth paste

1/2 teaspoon onion powder

1/2 teaspoon fine sea salt

1/4 teaspoon garlic powder

1 (15-ounce) package extra-firm tofu, drained, pressed, and cut into 1/4-inch slices, then cut on the diagonal

To make the tofu, stir together the broth through the garlic powder in a 9 X 13-inch glass baking pan. Add the tofu, and turn to coat. Let marinate 1 hour.

Preheat the oven to 400 degrees F. Bake the tofu in the marinade for 20 minutes. Turn the tofu over and bake for 15 minutes more, or until golden. Use as directed below.


Chickeny Tofu and Kale

Tofu and greens are a match made in heaven, it’s a fact. We especially like it served with a grain to sop up the juices.

1/4 cup all-purpose flour

1/2 teaspoon white pepper

2 tablespoon neutral-flavored oil

1 recipe Chickeny Tofu

3 cloves garlic, sliced thinly

1/4 cup minced shallot

2 tablespoons minced sun-dried tomatoes

4 cups baby kale, chopped

1 (15-ounce) can diced tomatoes, with liquid

1/2 cup no-salt vegetable broth, more if needed

1/4 cup dry white wine

2 tablespoons chopped fresh basil

Juice from 1/2 lemon

Salt and pepper, to taste

Preheat the oven to 350 degrees F. Combine the flour and pepper on a plate. Toss the baked tofu slices to coat them with the mixture. Heat the oil in a large skillet over medium-high heat. Cook the tofu slices (in batches) until browned, then turn over to cook the second side, about 5 minutes total. Put the tofu in the oven to keep warm while preparing the kale.

In the same skillet, cook the garlic, shallot, and a pinch of salt over medium heat until fragrant, about 3 minutes. Add the sun-dried tomatoes and baby kale and cook until just starting to wilt. Add the tomatoes, broth, and wine and bring to a simmer. Cook for about 15 minutes, adding broth if needed to keep the mixture moist, but not soupy. Stir in the basil and lemon juice. Season to taste with salt and pepper. Serve the tofu slices on top of the greens.

Yield: 4 servings



Be Sociable, Share!


  1. in2insight
    Posted July 29, 2013 at 9:45 am | Permalink

    Thank you for introducing me to a new veggie, the baby kale!

    What a perfect mid summer recipe this is. Easy to make, comes together well, and above all, the taste was sensational.
    Served this with a side of home fries and a dry white wine. Heaven.

  2. Posted July 29, 2013 at 9:56 am | Permalink

    Yes! So glad you liked it. We love baby kale in salads with lots of other veggies, roasted chickpas, croutons, and a creamy dressing. Try it with a variation of this dressing-

  3. in2insight
    Posted July 29, 2013 at 5:05 pm | Permalink

    Wow, that dressing sounds great. Thank you. Have a feeling baby kale and I are going to be bff’s…
    (Btw, that “bacon” looks very very familiar….) 😉

  4. Posted July 29, 2013 at 5:47 pm | Permalink

    I love that dressing – it’s so customizable! And baby kale, well, it’s just the best. :)

  5. Posted August 1, 2013 at 11:31 am | Permalink

    I’ve craving baked tofu so much lately and this sounds amazing! Thanks Tami, I will for sure be trying out this one soon.

  6. Posted August 1, 2013 at 12:26 pm | Permalink

    Ha, vegans crave the coolest things! Let me know what you think if you try it.

  7. in2insight
    Posted August 5, 2013 at 10:15 am | Permalink

    Made it again this weekend. It’s just that good and that easy!
    Only had dices tomatoes with green chiles, and loved that heat addition.
    Already craving this meal again!

  8. Posted August 5, 2013 at 4:42 pm | Permalink

    I love your adaptation. Recipes that are more like blueprints are my favorites. Go wild!

Post a Comment

Your email is never shared. Required fields are marked *