Vegan Sesame-Crusted Tofu with Crispy Kale

Serves: 4
I like to build meals around greens and this ultra-clean version is one inspired by seeing lots of recipes for “kale chips.” I call it “Crispy Kale” and serve it as a vegetable rather than as chips, though it is good enough to eat as a snack. Just watch the salt, as it takes a tiny amount when prepared this way; plus, miso is quite salty on its own. Isn’t the kale lovely paired with the white fluffy noodles (or rice) and golden sesame-crusted tofu?
1-2 tablespoons light miso (miso is very salty, but it has great body, so choose your proportion accordingly)

4 tablespoons vegetable stock

1 tablespoon soy sauce

1 tablespoon rice vinegar (unsalted/unseasoned)

1 tablespoon brown sugar

squirt of fresh lemon juice

optional: a pinch of Five Spice Powder (if you want a more Chinese flavor)

1-16 ounce box, extra firm tofu, pressed, drained, and sliced crosswise into 4 equal pieces

1 1/2 teaspoons olive oil

1 1/2 teaspoons sesame oil

white sesame seeds

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

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  1. WOW! That looks great!

  2. Heather Iacobacci-Miller

    I seriously need to try crispy kale. I may be the last person around who has yet to try it out. I've been wanting to do a crusted tofu, so I'm glad to see this post.

  3. Kris, it is very tasty and, honestly, you feel downright virtuous eating it!

  4. Heather, the crispy kale is definitely worth all the attention it gets! I read several recipes and some called for lower oven temps for longer roasting time and some higher for shorter, so I kind of split the difference. Crushed peanuts or cashews would be delish as the crust as well. Enjoy both the kale and the crusted tofu!

  5. We didn't have time to cook a full dinner tonight, so we had some instant Gardein stuff and rice, but I did have time to make the crispy kale. Fantastic and easy!

  6. That Gardein product is really good, isn't it? I'm so glad you found the kale a tasty and quick addition to your repertoire. I have some leftover from the other night and I'm going to see if it can be re-crisped, maybe on a baking stone. If so, I'll be sure to add directions to the post. It's too good to waste, no? Thanks,as always, for sharing your feedback. Now go whip up some of those Red Velvet Pancakes.:) And Happy Valentine's Day!

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