CRISPY TOFU SQUARES
& KALE OVER QUINOA
This dish is packed with calcium: 4 oz. Tofu has
250-765 mg, 2 cups of kale has 358mg
and ½ cup of quinoa has 25 mg!

1 block firm tofu, drained
Salt
1 C. quinoa
2 Tbsp. Toasted sesame oil
1 ½ lbs. Kale, stemmed and chopped (about 9 cups)
2 Tbsp. Minced garlic
2 Tbsp. Minced ginger
2 Tbsp. Bragg’s Liquid Aminos
½ C. sesame seeds
½ Tbsp. Black pepper

1. Place tofu between two cutting boards; tip boards over sink edge and let excess liquid drain off for about 30 minutes.
2. In medium saucepan, boil 2 cups water. Add a pinch of salt and stir in quinoa. Reduce heat to low, cover and cook until quinoa has absorbed liquid and is tender, about 20 minutes.
3. Heat 1 Tbsp. sesame oil in a large non-stick skillet over medium heat. When hot, add kale and sauté for 2 minutes. Stir in Braggs, cover and keep warm.
4. Cube the pressed tofu into ¼- ½-inch wide cubes. Place tofu cubes in bowl with sesame seeds and gently roll around to coat.
5. Heat remaining Tbsp. of sesame oil in large non-stick skillet over medium heat. When hot, add seed-crusted tofu cubes and any remaining seeds. Cook, turning tofu cubes occasionally, until golden brown on both sides, 5-7 minutes. Add the black pepper.
6. Fluff quinoa and spoon onto 4 plates. Place greens over quinoa and top with tofu cubes. Serve with additional Braggs sauce if desired.