Honey-ginger tofu
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.
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Instructions
- 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.
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
Nutrition
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Posted: Updated Apr 15, 2016
Photo credit: Angus Fergusson
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