Golden Turmeric Tofu & Kale Power Skillet

This one‑pan golden turmeric tofu skillet is a game‑changer for busy weeknights, blending protein‑rich tofu with nutrient‑dense kale and a bright lime‑coconut sauce. The turmeric gives a vibrant color and a health‑boosting kick, while the quick sauté keeps the flavors fresh and vibrant. Serve over quinoa or rice for a complete, wholesome meal.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• - 200 g firm tofu, pressed and cubed
• - 2 cups chopped kale, stems trimmed
• - 1 cup cherry tomatoes, halved
• - 1 small red onion, sliced
• - 2 cloves garlic, minced
• - 1 tsp ground turmeric
• - ½ tsp smoked paprika
• - 1 tbsp olive oil
• - ¼ cup unsweetened coconut milk
• - Juice of 1 lime
• - 1 tbsp soy sauce or tamari
• - Salt and pepper to taste
• - Fresh cilantro, chopped (optional garnish)
• - Lime wedges (optional)

Instructions

1. 1. Press the tofu for at least 15 min to remove excess moisture, then cut into 1‑inch cubes.
2. 2. Heat ½ tbsp olive oil in a wide skillet over medium‑high; add tofu cubes and cook for 6‑7 min, turning until golden on all sides. Remove to a plate.
3. 3. Add the remaining oil, then sauté onions and garlic for 2 min until fragrant.
4. 4. Stir in cherry tomatoes, smoked paprika, and turmeric; cook 1‑2 min, letting the tomatoes soften.
5. 5. Add coconut milk, lime juice, and soy sauce; stir to combine and allow the mixture to come to a gentle simmer.
6. 6. Return the tofu to the skillet, spooning sauce over the cubes. Simmer 3 min.
7. 7. Toss in the kale, cover, and cook for 2‑3 min until wilted but still bright green.
8. 8. Season with salt and pepper. Sprinkle chopped cilantro over the skillet and serve with lime wedges on the side.
9. 9. Optional: For a richer sauce, finish with a splash of coconut cream or a drizzle of tahini.
10. 10. Enjoy immediately, or let cool for 30 min to develop deeper flavors.

Chef's Note

Pressing the tofu is key to achieving a firm, non‑gooey texture. If you prefer a milder flavor, replace turmeric with a touch of curry powder for a warmer note.

Make-Ahead Tips

Store in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet adding a splash of water to loosen the sauce.

Substitutions

Swap tofu for cubed tempeh or chickpeas for a different protein profile. Use spinach or zucchini instead of kale if you prefer a milder green.