Coconut‑Ginger Tofu & Kale Sheet‑Pan Power Bowl

This quick sheet‑pan bowl brings the zesty punch of coconut and ginger to tender tofu and nutrient‑dense kale. It's a one‑pan wonder that saves time, cuts clutter, and delivers a protein‑packed meal in minutes. Perfect for lunch or dinner after a long day.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 block (14 oz) extra‑firm tofu, pressed and cubed
• 3 cups chopped kale, stems removed
• 1 cup cooked quinoa (optional: use cooked brown rice)
• 1 tablespoon coconut oil
• 2 tablespoons tamari or low‑sodium soy sauce
• 1 tablespoon freshly grated ginger
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon toasted sesame seeds
• 1/2 teaspoon red pepper flakes (optional)
• 2 green onions, sliced
• 1 lemon, zest and juice
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut oil, tamari, ginger, rice vinegar, sesame oil, sesame seeds, red pepper flakes, salt, and pepper.
3. Add tofu cubes to the bowl and toss to coat evenly with the sauce. Spread tofu in a single layer on the prepared sheet pan.
4. Add chopped kale over the tofu and drizzle with the remaining sauce, tossing gently to distribute.
5. Roast in the preheated oven for 20–22 minutes, shaking the pan halfway through, until tofu edges are golden and kale is wilted.
6. During the last 4 minutes of cooking, sprinkle lemon zest over the mixture for brightness.
7. Remove from oven, transfer the roast to a serving bowl, and immediately drizzle with fresh lemon juice.
8. Top with cooked quinoa, sliced green onions, and a few extra sesame seeds for garnish.
9. Serve hot, or let cool slightly for a refreshing protein‑packed lunch at work or school.

Chef's Note

Pressing the tofu removes excess moisture for the crispiest texture—use a tofu press or wrap cubes between paper towels and press for 15 minutes.

Make-Ahead Tips

Store the roasted tofu and kale in sealed containers separately from the quinoa. Reheat in a skillet on medium heat until warmed through. Add fresh lemon juice before serving.

Substitutions

Replace tofu with chicken breast or tempeh for a different protein source. Swap kale with spinach, Swiss chard, or roasted broccoli.