Caramelized Tofu with Quinoa and Crispy Kale
Introduction
Today, we embrace the charm of caramelization with a vegan twist in a dish that's as comforting as it is nutritious. This caramelized tofu with a tangy, sweet glaze, served over a bed of fluffy quinoa and garnished with crispy kale, is a perfect lunch to warm up your day.
Ingredients
- 400g firm tofu, cut into cubes\n- 2 tbsp soy sauce\n- 1 tbsp maple syrup\n- 1 tbsp balsamic vinegar\n- 1 tsp garlic powder\n- 1/2 tsp ground ginger\n- 1 cup quinoa\n- 2 cups water\n- 200g kale, stripped from stems and torn into pieces\n- 1 tbsp olive oil\n- Salt and pepper to taste
Instructions
- Preheat your oven to 200°C (392°F).\n2. In a bowl, whisk together soy sauce, maple syrup, balsamic vinegar, garlic powder, and ground ginger.\n3. Add tofu cubes to the marinade and gently toss to coat. Let it marinate for at least 15 minutes.\n4. Spread the marinated tofu on a baking sheet and bake for 20-25 minutes until caramelized and slightly crispy.\n5. While tofu bakes, rinse quinoa under cold water. Bring 2 cups of water to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes. Once done, fluff with a fork and set aside.\n6. Toss kale pieces with olive oil, salt, and pepper, and spread on a baking sheet. Bake in the oven for 10-15 minutes until crispy, watching carefully to avoid burning.\n7. To serve, spoon quinoa onto plates, top with caramelized tofu, and garnish with crispy kale.
Serve this delightful dish hot for a comforting lunch that not only satisfies your taste buds but also provides a wholesome balance of nutrients. It's a simple yet flavorful meal that's sure to become a new favorite!
Hiroshi
| Nutritionfacts | Calories: 350, Protein: 18g, Fats: 10g, Carbohydrates: 48g, Sugar: 5g |
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| Preparation Time | 40 minutes |
| Allergy Information | Soy, possible gluten in soy sauce |