Crispy Tofu Squares with Kale and Quinoa

Photo: Crispy Tofu Squares
This dish is packed with calcium: 4 ounces of tofu has
250-765 mg, 2 cups of kale has 358mg
and ½ cup of quinoa has 25 mg!
  • 2 cups water
  • Pinch of salt
  • 1 cup quinoa
  • 2 Tablespoons toasted sesame oil
  • 1½ pounds kale, stemmed and chopped (about 9 cups)
  • 2 Tablespoons liquid aminos
  • 1 block firm tofu, drained
  • ½ cup sesame seeds
  • ¼ teaspoon black pepper
  • 2 Tablespoons minced garlic
  • 2 Tablespoons minced ginger
  1. Boil water in a medium saucepan. 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.
  2. Heat 1 Tablespoon sesame oil in a large non-stick skillet over medium heat. Sauté garlic and ginger for 1 minute, add kale and sauté for 2 minutes more. Stir in liquid aminos, cover and keep warm.
  3. Cut the pressed tofu into ¼-½" wide cubes. Place tofu cubes in a bowl with sesame seeds and gently roll around to coat.
  4. Heat remaining Tablespoon of sesame oil in a large non-stick skillet over medium heat. 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.
  5. Fluff quinoa and spoon onto 4 plates. Place greens over quinoa and top with tofu cubes. Serve with additional liquid aminos if desired. Enjoy!