Thai Chili Tofu with Kale & Quinoa

Add the quinoa and water into a saucepan. Heat to boiling, then reduce the heat to low, cover, and let it simmer. (The quinoa will likely finish before the tofu and kale is done. Feel free to start the quinoa closer to the serving time if you’d like. If your quinoa finishes early, no worries. Just turn the burner off, but leave it covered in the pan and it will stay nice and warm.)

In a small prep bowl mix the stevia, 1 teaspoon of the garlic powder, 1/2 teaspoon of the crushed red pepper flakes, soy sauce and lime juice.

Cut the tofu into bite sized pieces, and lay it in a single layer in a non-stick skillet. Turn the burner to medium high. As the tofu cooks, periodically press it gently with a spatula. This releases some of the water in the tofu. Check the bottom side of the tofu, and when it is browned a bit flip all of the pieces. Repeat the same gentle pressing on this side, cooking until the bottoms have also browned. This whole procedure takes about 15 minutes give or take a few minutes.

When both sides of the tofu have cooked, add the sauce into the pan and stir to coat the tofu with the sauce. Keep cooking, stirring, until the sauce has thicken and formed a glaze on the tofu, about 5 minutes. Remove the tofu from the pan.

Add the oil into the same skillet, followed by the kale. Toss the kale with the oil, and cook, stirring constantly until the kale has softened and wilted some. Cook shorter for crisper kale and longer for softer kale (I taste test mine to gauge when it is done). Stir in the remaining 1/4 teaspoon of crushed red pepper flakes and 1/4 teaspoon of garlic powder.

To serve, spread quinoa on each plate, and top with some of the kale and tofu.