Tofu Kale Bowls

This is an absolute power-house of a meal, packed with vegetables, plant-based protein, and real food. It can be made with an oven or an air-fryer. This is based off the Tofu Power Bowls recipe by damn delicious.

Serves: 4
Time: 45 mins

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Ingredients

For the Bowls

• 1 cup quinoa
• 2 cups water or broth
• 14 oz extra firm tofu
• 2 1/2 TBS cornstarch
• 1 1/2 TBS chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 2 TBS olive oil, divided
• 2-3 cups shredded kale
• 1 1/2 cups frozen edamame or mukimame
• 1 cup shredded carrots or matchstick carrots
• 1 lime, cut into 4 wedges (optional)

For the Peanut Sauce

• 1/2 cup natural creamy peanut butter
• 2 TBS soy sauce
• 2 TBS lime juice
• 4 tsp brown sugar
• 2 tsp sambal oelek (or chili garlic paste)
• 2 tsp freshly grated ginger or squeeze ginger

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Method

1. Cook the Quinoa: Cook the quinoa in 2 cups of water or broth according to package instructions.
2. Prep the Oven: If using an oven, preheat to 400°F. Line a baking sheet with parchment paper.
3. Press the Tofu: Place the tofu on a clean tea towel or a few layers of paper towels. Cut the tofu into small cubes and cover with the towel. Place a heavy skillet on top of the covered tofu and wait for 15 mins, until the water is drained from the tofu.
4. Make the Peanut Sauce: While the tofu rests, make the peanut sauce. In a medium/small bowl, whisk together the peanut butter, soy sauce, lime juice, brown sugar, sambal oelek, ginger, and 3-4 tablespoons of water.
5. Season the Tofu: When the tofu is ready, combine it in a medium bowl with the cornstarch, chili powder, salt, pepper, garlic powder, and 1 TBS olive oil. Mix well.
6. Cook the Tofu: Place the tofu in a single layer on the baking sheet and bake for 30 mins, or until golden and crispy. If using an air fryer, fry at 380°F for 10-12 mins.
7. Prep the Greens & Beans: While the tofu is cooking, prep the kale. Place the kale in a medium bowl and drizzle with the remaining 1 TBS of olive oil and salt to taste. Use your hands to massage the salt and olive oil into the kale until evenly coated. Microwave the edamame until heated through.
8. Assemble and Serve: Once all elements are prepared, assemble the bowls. Put the quinoa down, then add the tofu, kale, edamame, and carrots. Drizzle the peanut sauce on top and add a lime wedge on the side. Serve!