Description
A simple and delicious plant-based dish featuring creamy sautéed kale paired with crispy tofu for added texture and protein. Perfect as a side or light main meal.
Ingredients
Units
Scale
- 1 bunch kale, stems removed and chopped
- 1 block (14 oz) firm tofu, drained and crumbled
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup unsweetened plant-based milk
- 2 tablespoons nutritional yeast
- 1 tablespoon all-purpose flour (or gluten-free flour)
- 1 tablespoon olive oil (for kale)
Instructions
- Heat 1 tablespoon olive oil in a pan over medium heat. Add crumbled tofu, smoked paprika, garlic powder, salt, and pepper. Sauté for 10-15 minutes until golden and crispy. Set aside.
- In a separate pan, heat 1 tablespoon olive oil. Add chopped kale and cook for 3-4 minutes until wilted.
- Whisk plant-based milk, nutritional yeast, and flour in a small bowl. Pour into the kale pan and stir well.
- Cook for another 3-5 minutes, stirring frequently, until the sauce thickens and coats the kale.
- Serve the creamy kale topped with crispy tofu crumbles.
Notes
- Press tofu beforehand for extra crispiness.
- Use baby kale for a more tender bite.
- Sprinkle with red pepper flakes for heat.
- Can be served over rice, quinoa, or toast for a full meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 0mg