Honey-ginger tofu



4 Servings

Honey-ginger tofu

Angus Fergusson

Packed with protein and including a generous helping of superfood on the side, this sautéed tofu with red quinoa and kale salad makes healthy look and taste good.


  • 350-g pkg extra-firm tofu
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp honey
  • 2 tsp grated ginger
  • 1 tsp canola oil


  • Pat tofu dry with paper towels. Cut into 2 squares crosswise, then cut each lengthwise, forming 4 pieces. Cut each piece diagonally, making 8 triangles. Stir soy with honey, ginger and oil in an 8 × 8-in. baking dish. Add tofu and turn each triangle to coat. Let stand 15 min.
  • Heat a non-stick frying pan over medium. Add tofu, reserving marinade. Cook until dark golden, 2 to 3 min per side. Serve with Quinoa & Kale Pilaf. Drizzle with reserved marinade.

Nutrition (per serving)

  • Calories
  • 143,
  • Protein
  • 13 g,
  • Carbohydrates
  • 8 g,
  • Fat
  • 7 g,
  • Sodium
  • 315 mg.

Add a Side!

Quinoa and kale pilaf

1 tsp canola oil
1/2 onion, finely chopped
1 cup vegetable broth
1 cup red quinoa, rinsed and drained
1 bunch kale, chopped, about 8 cups

1. Heat a medium saucepan over medium. Add oil, then onion. Cook until soft, about 3 min. Add broth and 1/2 cup water. Bring to a boil. Stir in quinoa, then reduce heat to medium-low. Simmer, covered, until tender, about 20 min. Stir in kale until it wilts, 2 to 3 min. Remove pan from heat.

Prep Tip:
Slice out and discard the tough centre core from each leaf of kale, then chop the leaves.

Makes 4 Servings
Nutrients per Serving
245 calories
11 g protein
45 g carbohydrates
5 g fat
6 g fibre
258 mg sodium