Grilled Tofu with Kale
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in less than an hour and tastes absolutely delicious. Grilled tofu with kale is a powerhouse meal that feels fancy enough for company but simple enough for a busy Tuesday night. The tofu gets beautifully charred on the grill while soaking up all those savory Asian flavors, and the kale is loaded with calcium and iron, making this dish as nutritious as it is satisfying. Best of all, it's budget friendly and requires just basic pantry staples. Once you try it, you'll be making it again and again.
Ella x
Ingredients
- 2 blocksextra-firm tofu(pressed for 15 minutes, cut into 1-inch thick slabs)
- 1420 mlfresh kale(chopped, stems removed)
- 4 tablespoonsolive oil
- 3 tablespoonstamari or low-sodium soy sauce
- 2 tablespoonsrice vinegar
- 4garlic cloves(minced)
- 2 tablespoonsfresh lemon juice
- 1 tablespoonginger, fresh(minced)
- 2 tablespoonssesame seeds(toasted)
- ¼ teaspoonred pepper flakes
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
Detail level
Instructions
- 1
Press the tofu blocks between paper towels with a heavy weight for 15 minutes to remove excess moisture. This step ensures the tofu will brown properly on the grill.
Tip: Don't skip pressing—it's crucial for achieving a crispy exterior.
- 2
Cut each pressed tofu block into four 1-inch thick rectangular slabs. Brush both sides lightly with 1 tablespoon of olive oil and season with a pinch of salt and pepper.
- 3
Heat a grill pan or outdoor grill to medium-high heat. Once hot, carefully place tofu slabs on the grill and cook for 4-5 minutes per side without moving them, until golden grill marks form.
Tip: Resist the urge to flip too early—patience rewards you with beautiful char marks.
- 4
While tofu grills, whisk together tamari, rice vinegar, lemon juice, minced garlic, ginger, and red pepper flakes in a small bowl to create the dressing.
- 5
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add chopped kale and toss continuously for 3-4 minutes until the leaves are charred and slightly crispy at the edges but still tender.
Tip: Don't overcrowd the pan—work in batches if needed for even cooking.
- 6
Transfer the grilled tofu to a serving platter. Arrange the charred kale alongside the tofu slices.
- 7
Drizzle the prepared dressing evenly over the tofu and kale. Sprinkle with toasted sesame seeds and add any remaining fresh cracked pepper to taste.
Tip: The warm tofu and kale will absorb the flavors better when the dressing is applied immediately after cooking.
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