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Creamy Kale with Crispy Tofu Crumbles and Roasted Potato Wedges

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A simple and delicious plant-based dish featuring creamy sautéed kale paired with crispy tofu for added texture and protein. Perfect as a side or light main meal.

Ingredients

Scale
  • 1 bunch kale, stems removed and chopped
  • 1 block (14 oz) firm tofu, drained and crumbled
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/2 cup unsweetened plant-based milk
  • 2 tablespoons nutritional yeast
  • 1 tablespoon all-purpose flour (or gluten-free flour)
  • 1 tablespoon olive oil (for kale)

Instructions

  1. Heat 1 tablespoon olive oil in a pan over medium heat. Add crumbled tofu, smoked paprika, garlic powder, salt, and pepper. Sauté for 10-15 minutes until golden and crispy. Set aside.
  2. In a separate pan, heat 1 tablespoon olive oil. Add chopped kale and cook for 3-4 minutes until wilted.
  3. Whisk plant-based milk, nutritional yeast, and flour in a small bowl. Pour into the kale pan and stir well.
  4. Cook for another 3-5 minutes, stirring frequently, until the sauce thickens and coats the kale.
  5. Serve the creamy kale topped with crispy tofu crumbles.

Notes

  • Press tofu beforehand for extra crispiness.
  • Use baby kale for a more tender bite.
  • Sprinkle with red pepper flakes for heat.
  • Can be served over rice, quinoa, or toast for a full meal.

Nutrition

Keywords: creamy kale, crispy tofu, vegan, healthy side, plant-based, sautéed kale

Find it online: https://yumcove.com/creamy-kale-with-crispy-tofu-crumbles-and-roasted-potato-wedges/