Crispy tofu over kale and rice

Any meal with kale is an instant favorite for me. This is a super simple meal for dinner, lunch or even a simple savory breakfast. Just the right amount of carbs and protein for a pre-race meal too.


1 large bunch of kale

1-2 blocks of seasoned, baked tofu (or plain with your choice of spices) diced into small cubes

2-3 Tbsp olive oil

1 clove garlic, diced

1 Tbsp Braggs aminos or tamari

juice from 1/2 lime

salt, to taste

1 cup cooked rice (basmati or jasmine is nice)


Cook rice according to directions and allow to cool. Fluff with a fork several times to keep from being too sticky.

In a heavy bottomed skillet, add 2 Tbsp of olive oil and add the tofu. Cook over medium heat, turning several times until crispy and browned. Remove from heat.

Tear up kale leaves into small pieces and place in a large stock pot. Add 1 Tbsp olive oil, chopped garlic and sautee on low, stirring until kale begins to turn bright green. Add the Braggs and stir well. Remove from heat just as kale begins to wilt.

Serve as a large scoop of ride topped with kale and then tofu. Add salt and pepper to taste. You may also add a hot sauce like sriracha if you like.


3 Comments Add yours

  1. Jody and Ken says:

    This sounds great, but what is “baked tofu”? Is this something you do yourself, or you buy it that way? Thanks. Ken (P.S. My bike finally arrived back from Europe, and is now assembled and ready to go.)

  2. meaux says:

    Baked tofu can be found in the grocery near the other tofu. It is pre-seasoned and pre-baked into a very firm, drier tofu. Excellent flavor and a nice dense texture which is especially nice for those new to eating tofu.

  3. I love this recipe:) Kale, tofu, and brown rice, as well as Bragg’s, are definitely some of my staples!

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