Quinoa and kale with...Quinoa and kale with baked ginger tofu

Quinoan and kale with baked ginger tofu might be just the main course you are searching for. For $2.74 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. One portion of this dish contains about 21g of protein, 12g of fat, and a total of 436 calories. This recipe serves 3. This recipe is liked by 76 foodies and cooks. This recipe from A Dash of Compassion requires salt and pepper, water, ginger, and mellow miso. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns an outstanding spoonacular score of 99%. Users who liked this recipe also liked Silky Tofu In Ginger and Spring Onion Sauce, Red Quinoa, Kale, Blood Orange and Pom Salad With Meyer Lemon Vinaigrette, and Vegan Black Rice, Baked Tofu and Avocado Bowl.

Ingredients

Cooking Instructions

1. 01

   For the ginger tofu:Preheat oven to 400F and lightly oil an 8x8 inch square baking dish.

2. 02

   Cut the block of tofu into 12 even rectangles. Do this by cutting the block in two squares crosswise, and then cut each lengthwise into three thin slices.

3. 03

   Cut each piece diagonally, making a total of 12 triangles.In a small bowl, whisk together the miso, tahini, maple syrup, brown rice vinegar and ginger.

4. 04

   Add the water and whisk until smooth.

5. 05

   Pour a spoonful into the bottom of the prepared baking dish and spread out to make a thin layer on the bottom.

6. 06

   Add the tofu in a single layer and then pour the remaining sauce over top to cover the tofu.

7. 07

   Bake at 400 for 15 minutes.

8. 08

   Remove from oven and flip tofu pieces over. Continue to bake for another 10 minutes.To make the quinoa and kale