• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Olives for Dinner

Recipes for the Ethical Vegan

  • About
    • Photography
    • Privacy Policy
  • Interviews
    • Why I Cook
  • RECIPES
    • Appetizers
    • Breakfast and Brunch
    • Dessert
    • Entrees
    • Reviews
    • Vegetable Sides
  • Work with Us
You are here: Home / Entrees / Simple Sauteed Tofu with Crispy Sesame Kale

May 31, 2011

Simple Sauteed Tofu with Crispy Sesame Kale

Jump to Recipe·Print Recipe
Simple Sauteed Tofu with Crispy Sesame Kale

I make this dish every week. It’s easy, tasty and requires very little prep and cleanup—perfect for a weekday dinner. The tofu requires no pressing or marinating, and can be topped with whatever sauce you’re in the mood for. I like it drizzled with a bit of toasted sesame oil and soy sauce or just a side of sriracha. When rinsing the kale during prep, make sure to dry it thoroughly with a kitchen towel before you place it into the oven; otherwise, it will just steam instead of crisping up.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Simple Sauteed Tofu with Crispy Sesame Kale

SIMPLE SAUTEED TOFU WITH CRISPY SESAME KALE


  • Author: olivesfordinner.com
  • Yield: 2 servings
Print Recipe
Pin Recipe

Ingredients

  • One bunch of kale, stems removed and ripped into small pieces
  • 1–2 TB toasted sesame oil
  • 1 TB sesame seeds
  • pinch of salt
  • 1 block of tofu, sliced whatever way you like
  • olive oil

Instructions

  1. Preheat oven to 275.
  2. Line a large cookie sheet with foil and place the well-dried off kale onto the sheet in a single layer. Drizzle with the sesame oil and season with a pinch of salt. Place in the oven to bake for 20 minutes.
  3. While the kale is baking, heat a small amount of olive oil in a large frying pan over medium-high heat. Place the tofu pieces into the pan and saute for about 15 minutes, or until golden brown. Flip and fry on the other side for about 5 minutes.
  4. Remove the kale from the oven and flip the pieces over. Sprinkle with the sesame seeds and bake for an additional 15 minutes or until well-crisped.
  5. Serve immediately with the tofu.

If you made this recipe ...

Tag @olivesfordinner on Instagram and hashtag it #olivesfordinner ... thank you!

Filed Under: Entrees, Tofu Tagged With: kale

Reader Interactions

Comments

  1. Junia says

    June 2, 2011 at 10:23 am

    this looks delicious! sesame oil has great flavor!

    Reply
  2. Elisabeth says

    June 4, 2011 at 5:27 am

    So simple yet amazing!

    Reply
  3. erinwyso says

    June 4, 2011 at 12:08 pm

    Thanks Junia! Isn't toasted sesame oil the best?!

    Reply
  4. erinwyso says

    June 4, 2011 at 12:09 pm

    Thanks Elisabeth! : )

    Reply
  5. trina says

    June 4, 2011 at 10:35 pm

    Looks great! I love the idea of the sesame with the kale.

    Reply
  6. erinwyso says

    June 4, 2011 at 10:50 pm

    Thanks Trina! I'm a huge fan of your blog!

    Reply
  7. erinwyso says

    June 5, 2011 at 12:39 pm

    Thanks Jun! Yes, I drained the liquid off of the tofu and gave it a little squeeze before cutting it into slices. So it will fry crispy on the outside, but will have a nice soft texture on the inside.

    Reply
  8. Jun says

    June 5, 2011 at 12:21 pm

    Crispy kale is definitely going places. Did you drain liquid off the tofu before sauteing them?

    Reply
  9. jeffie says

    August 6, 2011 at 3:24 pm

    Ah, I'm so happy to have stumbled upon your blog! It's giving me so many new ways to prepare tofu. Gracias 🙂

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Meet Erin

Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
rouxbe
vegnews olivesfordinner

Stay Updated

Don’t Miss These!

Roasted Thai Eggplant with Cherry Tomatoes and Basil

Roasted Thai Eggplant with Cherry Tomatoes and Basil

Seitan Roulade with Sweet Onion Stuffing

2013 Thanksgiving Roundup

Pressed Maitake Buns with Gochujang-Hoisin Glaze

Pressed Maitake Buns with Gochujang-Hoisin Glaze

two hands holding a bowl of vegan ramen with chopsticks

French Onion and Seitan Ramen

Footer

Hi There!

Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

More Favorites

Curried Chickpea and Onion Fritters
Cauliflower and Mushroom Curry
Sesame Roasted Cauliflower with Sriracha-Vegenaise Dressing

stay connected

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS

Copyright© 2022 · Brunch Pro Theme by Shay Bocks