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
- 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
- Preheat oven to 275.
- 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.
- 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.
- 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.
- Serve immediately with the tofu.