Wednesday, September 4, 2013

Vegan blackened tofu, kale, silver beet (chard) and quinoa

I had a busy day today but I wanted to cook up a recipe I found on The Simple Veganista. The recipe was blackedned tofu, stir fried kale and quinoa. I had an hour to cook and eat my lunch before having to rush off and pick up my brother to go to the dentist. This dish was so quick and easy to make that I got it all done, plus I managed to get changed and brush my teeth! Awww yeah. 

Mind you, it was quick to make because I already had the ingredients. This dish is simple, but jam packed with flavour. I really loved it.

As The Simple Veganista goes on to explain on their site, this is a very nutritious meal. Kale is just a wonder vegetable, and quinoa is a wonder grain. Put them together and you get something even better than when the Power Rangers combine into a Megazord

Blackened Tofu, Stir Fried Kale (and silver beet /chard) and Quinoa

Kale and silver beet (chard):

kale and silver beet, roughly chopped
2 tablespoon of nutritional yeast, fine ground
1 teaspoon garlic powder
2 tablespoons sesame oil
salt to taste
sesame seeds to garnish


In large wok or saute pan heat oil on medium high. Add kale and stir fry for about a minute. Sprinkle nutritional yeast and garlic powder over top, turning and moving the kale around to get all the spices mixed well throughout the kale. Continue stir frying for another four to five minutes. You may leave a cover on for a minute here and there in between stir frying to help soften the kale. When kale turns bright green it's about ready to be removed from heat. Test a piece and see if it's too your liking, if not stir fry a little longer. Some may like it crisp and some may like it softer. Serve with a sprinkle of sesame seeds on top.

Blackened tofu:

one block firm or extra firm organic tofu
2 tablespoons tamari
1 tablespoon sesame oil

Spice Blend
2 teaspoons paprika
1 teaspoon black or white pepper
1 teaspoon cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon thyme
1/8 teaspoon cayenne pepper

Open and drain tofu. Slice tofu into slabs, whatever size you prefer. Press tofu between paper towels or cloth to remove excess moisture. In a shallow dish place tofu and tamari and let set a few minutes, turn after a few minutes to let the other side soak.

In medium size bowl, combine all spice blend ingredients and mix until blended. This is fairly spicy so you may consider using less black pepper and/or cayenne.

In saute pan, heat oil on medium high heat. Place tofu pieces in spice blend, press gently to get a good coating, turn and repeat on the other side. Place coated tofu onto saute pan and cook a few minutes on each side. They will  blacken nicely as they should and be so tasty! Serve with quinoa, rice, kale or anything that calls to you. Serves four.


1 cup quinoa
1 1/2 cups water

Rinse your quinoa under cool running water for about a minute or two to remove any dust. If you forego this step your quinoa will have a bitter taste. Well worth the step. In medium to large pot add quinoa and water, bring to a boil. Cover and simmer for 15-20 min. Once done stir and let set for 10 minutes uncovered to rest and soak up any excess water. Stir once again before serving. It will be a perfect quinoa, fluffy and sprouted.

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