Coconut Sriracha Tofu and Kale Power Bowl

This vibrant, high‑protein bowl combines coconut‑soaked tofu with the zing of sriracha and the freshness of kale. It’s a one‑pan, one‑pot fusion that’s as quick as it is nutritious. Perfect for busy weeknights or a weekend meal‑prep boost.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 14 oz extra‑firm tofu, drained and pressed, cut into ½" cubes
• 1 cup cooked quinoa (or instant cauliflower rice)
• 2 cups chopped kale, stems removed
• 1 tbsp toasted sesame seeds (optional)
• 2 tbsp coconut milk
• 2 tbsp sriracha sauce
• 1 tbsp fresh lime juice
• 1 tbsp lime zest
• 1 tbsp soy sauce or tamari
• 1 tbsp honey or maple syrup
• 1 tbsp sesame oil
• 1 clove garlic, minced
• ½ tsp grated fresh ginger
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish, optional)

Instructions

1. 1. Press tofu for 15–20 minutes to squeeze out excess water, then cube.
2. 2. In a large skillet, heat sesame oil over medium heat. Add garlic and ginger; sauté until fragrant, about 30 seconds.
3. 3. Toss in tofu cubes and cook until golden on all sides, about 5 minutes.
4. 4. Stir in sriracha, soy sauce, honey, and coconut milk. Cook for 2 minutes, letting the sauce thicken slightly.
5. 5. Add lime zest and juice, whisking to combine.
6. 6. Fold in cooked quinoa and chopped kale; cook for another 3–4 minutes until kale wilts and everything is heated through.
7. 7. Season with salt and pepper to taste.
8. 8. Serve hot, topped with toasted sesame seeds and a sprinkle of fresh cilantro if desired.
9. 9. For a lighter version, reduce the coconut milk and add a splash of water or vegetable broth.
10. 10. Store leftovers in airtight containers for up to 3 days; reheat gently and drizzle a little extra coconut milk before eating.

Chef's Note

Pressing the tofu removes excess moisture and helps it brown beautifully. For a firmer texture, freeze the tofu before pressing and thaw only when ready to cook.

Make-Ahead Tips

Both quinoa and tofu can be cooked and refrigerated separately for up to 3 days. Reheat the bowl, stir in a splash of coconut milk, and enjoy!

Substitutions

Swap tofu for tempeh, seitan, or diced grilled chicken for a different protein. Use brown rice, millet, or cooked cauliflower rice in place of quinoa.