Description
This is one of my most favorite weeknight meals. It’s light but at the same time filling and never boring with a little spice and sweetness to it.
Ingredients
Scale
- ½ cup quinoa (freshly made or microwave .. we use the microwave version to speed this dinner up 😉)
- 2 tablespoons unseasoned rice vinegar
- 1 ½ tablespoons miso (we love Shared Cultures Misos but white miso would work too)
- 1 tablespoon mirin
- 2 teaspoons toasted sesame oil
- 6 tablespoons grapeseed or vegatable oil
- 1 tablespoon of tamari or soy sauce
- ½ teaspoon sriracha, plus more for drizzling
- ½ teaspoon garlic powder
- 1 (1-inch) piece fresh ginger, peeled and finely julienned or grated
- 1 bunch lacinato kale , ribs removed, leaves chopped
- 1 (14-ounce) package extra-firm tofu, drained and cut into 3/4-inch cubes
- Honey or maple syrup, for serving
- Pepitas, sesame seeds, wonton strips, or other nuts for crunch
Instructions
- Cut Tofu slab in half and place each half on a dish, cutting board, or towel. Place a paper towel over the tofu halfs and place something heavy (i.e. pan, cutting board) on the tofu to help it drain. Let it drain for 10 mins and then cut into 3/4 inch cubes.
- Preheat oven to 350º
- In a large bowl, whisk together the vinegar, miso, mirin, sesame oil, 2 tablespoons grapeseed oil and 1/2 teaspoon sriracha. Stir in the ginger.
- Add the kale, massage it with the dressing and set aside to marinate. Spoon the cooked quinoa onto the kale and toss to coat.
- Toss tofu cubes in grapeseed oil and a lttle soy and garlic powder. Bake separated cubes on baking sheet on top oven rack for 15 minutes. Turn cubes onto other side, bake another 10 – 15 minutes.
- Add tofu to the kale salad. Drizzle lightly with sriracha and honey. Add pepitas, wonton chips, or any other crunchy topping and serve.