Roasted Tofu with Kale
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just an hour and tastes way more impressive than the effort required. The crispy roasted tofu paired with tender kale creates such a satisfying combo, and I love that kale is packed with nutrients and antioxidants that make me feel good about what I'm eating. The miso and ginger based sauce brings incredible umami depth without needing any fancy ingredients, and honestly most of these things are probably already in your pantry. It's become my favorite way to get dinner on the table without stress or a complicated ingredient list.
Ella x
Ingredients
- 1 blockextra-firm tofu(pressed and cubed into 3/4-inch pieces)
- 1420 mlfresh kale(chopped and stems removed)
- 3 tablespoonsolive oil
- 1 tablespoonsesame oil
- 2 tablespoonsmiso paste(white or red)
- 1 tablespoonfresh ginger(minced)
- 3garlic cloves(minced)
- 2 tablespoonslow-sodium soy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonmaple syrup
- 2 tablespoonssesame seeds(toasted)
- 1 teaspoonred pepper flakes
- 2green onions(sliced for garnish)
Detail level
Instructions
- 1
Press the tofu block between paper towels or a clean kitchen towel for 10-15 minutes to remove excess moisture, then cut into 3/4-inch cubes.
Tip: Pressing the tofu is crucial for achieving a crispy exterior during roasting.
- 2
In a small bowl, whisk together miso paste, soy sauce, rice vinegar, maple syrup, minced ginger, minced garlic, and sesame oil until smooth and well combined.
Tip: If the miso paste is lumpy, use a fork to break it up before whisking with the other ingredients.
- 3
Toss the pressed tofu cubes with 2 tablespoons of olive oil and the red pepper flakes in a large bowl, then spread evenly on a parchment-lined baking sheet.
Tip: Don't overcrowd the baking sheet; arrange the tofu in a single layer for even roasting.
- 4
Roast the tofu in a preheated 400°F oven for 25-30 minutes, stirring halfway through, until the edges are golden brown and crispy.
Tip: Watch the tofu during the final 5 minutes to prevent the edges from burning.
- 5
While the tofu roasts, massage the chopped kale with the remaining 1 tablespoon of olive oil and a pinch of sea salt in a large bowl until the kale softens slightly, about 2-3 minutes.
Tip: Massaging the kale breaks down the tough fibers and makes it more tender and enjoyable to eat.
- 6
Pour the miso-ginger glaze over the roasted tofu and toss gently to coat all pieces evenly.
Tip: Add the glaze while the tofu is still warm so it absorbs the flavors better.
- 7
Divide the massaged kale among serving bowls or plates, then top with the glazed roasted tofu.
Tip: You can also gently toss the kale and tofu together if you prefer a more mixed presentation.
- 8
Garnish with toasted sesame seeds and fresh green onion slices, then serve warm.
Tip: Serve immediately while the tofu is still warm for the best texture and flavor.
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