CRISPY BLACKENED TOFU WITH KALE + QUINOA
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The Simple Veganista · by Julie | The Simple Veganista★ 5.0

CRISPY BLACKENED TOFU WITH KALE + QUINOA

NUTRITION · PER SERVING30M COOK
CAL 20%·PRO 43%
CARBS 44G43% OF CAL
12G FIBER28G OTHER4G TOTAL SUGAR
FAT 17G37% OF CAL
2G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Blackened tempeh with sautéed kale and quinoa, coated in a garlicky chimichurri sauce. Nutty and herbaceous with bold spices. A quick and flavorful weeknight meal.

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Nutrition & ingredients

Ingredients

serves 4
  • 1 cup dried quinoa (I used tri-color from Trader Joe’s)
  • 1 3/4 cups water
  • 1/2 teaspoon garlic powder
  • salt, to taste
  • 1 block (14-16 oz) organic tofu, super firm (pref) or extra firm
  • 2 tablespoons tamari, coconut amino’s or light soy sauce
  • 1 tablespoon olive oil
  • 2 teaspoons paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon cornstarch, optional
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1 teaspoon thyme
  • 1/2 teaspoon oregano
  • 1/8 teaspoon cayenne pepper
  • chopped kale, I used 10oz organic package from Trader Joe’s
  • 2 tablespoons of nutritional yeast
  • 1 tablespoon olive oil or 1/4 cup water or veg broth
PREP
15M
SODIUM
1133MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.