Crunchy Kale & Tofu Power Bowl with Orange‑Ginger Glaze

Bright orange‑ginger sauce meets protein‑rich tofu and nutrient‑dense kale for an energizing, wholesome bowl. This recipe is quick enough for weeknights yet indulgently satisfying. Let the vibrant flavors and crunchy textures surprise your taste buds!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 14 oz extra‑firm tofu, pressed & diced
• 1 Tbsp cornstarch
• 1 Tbsp olive oil
• ½ tsp smoked paprika
• 2 cups kale, chopped (de‑stemmed)
• 1 Tbsp fresh ginger, minced
• 2 Tbsp orange juice
• 1 Tbsp rice vinegar
• 1 Tbsp soy sauce
• 1 Tbsp honey
• 1 tsp sesame oil
• pinch chili flakes
• 2 Tbsp toasted sesame seeds
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. Cook quinoa: bring water to a boil, stir in quinoa, reduce heat, cover, and simmer for 15 min until fluffy. Set aside.
2. Press tofu for 15 min, then dice. Toss tofu with cornstarch to coat lightly.
3. Heat olive oil in a large skillet over medium‑high heat. Add tofu cubes and sear until golden and crisp, about 6‑7 min. Remove tofu and keep warm.
4. In the same skillet, dry‑sauté kale with smoked paprika for 3 min until just wilted. Add minced ginger and cook another minute.
5. Whisk orange juice, rice vinegar, soy sauce, honey, sesame oil, and chili flakes into a small bowl to create the glaze.
6. Pour glaze over the kale and stir to coat. Let it bubble for 2–3 min until slightly thickened.
7. Return tofu to the skillet, toss to combine, and heat through.
8. Divide quinoa among four bowls, top with the tofu‑kale mixture, sprinkle toasted sesame seeds, fresh cilantro, and a squeeze of lime.

Chef's Note

Press tofu firmly to remove excess moisture—this creates the perfect crisp. If you prefer no soy, swap soy sauce for coconut aminos.

Make-Ahead Tips

Store the cooked quinoa and tofu‑kale mix separately in airtight containers for up to 2 days. Reheat in the microwave or stir‑fry over medium heat.

Substitutions

Use tempeh or seitan instead of tofu; swap kale for spinach or collard greens; replace quinoa with cooked brown rice.