Tofu Kale and Raisins
Elevate your plant-based dinner game with this vibrant Tofu Kale and Raisins recipe—a perfect balance of savory, sweet, and nutritious ingredients. Crisp, golden tofu cubes blend seamlessly with tender, sautéed kale, creating a nutrient-packed base that's enhanced by bursts of natural sweetness from plump raisins. A beautifully balanced glaze of soy sauce, rice vinegar, and maple syrup ties the dish together with a tangy finish. This quick and easy recipe, ready in just 35 minutes, showcases the combination of bold flavors and wholesome ingredients, making it an ideal choice for busy weeknights or meal prep. Serve it over fluffy rice or quinoa for a satisfying vegan dinner that's as delicious as it is healthy.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 14 oz firm tofu
- 4 cups kale leaves
- 0.5 cup raisins
- 2 tbsp olive oil
- 2 garlic cloves
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Press the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top for 10-15 minutes.
While the tofu is pressing, wash the kale leaves, remove the stems, and chop them into bite-sized pieces.
Slice the garlic cloves thinly and set aside.
Cut the pressed tofu into 1-inch cubes.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the tofu cubes and cook for 6-8 minutes, rotating them occasionally until golden and crispy on all sides. Remove from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the sliced garlic and sauté for 30 seconds or until fragrant.
Add the chopped kale to the skillet and sprinkle with salt and pepper. Sauté for 3-4 minutes, stirring frequently, until the kale is wilted but still vibrant green.
In a small bowl, whisk together the soy sauce, rice vinegar, and maple syrup to create a sauce.
Return the tofu to the skillet along with the raisins. Pour the sauce over the tofu and kale mixture, stirring everything to coat evenly. Cook for another 2-3 minutes, allowing the flavors to meld together.
Remove from heat and serve warm. This dish pairs well with rice, quinoa, or as a standalone meal.
Nutrition Facts
Calories |
315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 576 mg | 25% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 17.5 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 846 mg | 65% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 749 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
