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1
Wrap up tofu with a few layers of paper towel in order to soak up the water from tofu.
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2
Let it sit for 15 minutes.
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3
If you find the paper towel is completely wet, remove and wrap tofu with dry paper towel again.
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4
Preheat oven to 400 degrees F. Cut tofu into 1-inch long cubes.
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5
Place tofu cubes on a slightly greased baking sheet.
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6
Sprinkle with 2 tsp cajun seasoning.
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7
Bake for 20-25 minutes.
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8
While the tofu is baking, bring a large pot of water to a boil.
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9
Cook kale in the boiling water for 2-3 minutes.
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Drain and set aside.
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11
Now, poach the Eggland's Best eggs.
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12
Pour 4 cups of water in a small saucepan and add 1 tbsp vinegar.
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(Vinegar helps the eggs to hold their shape.)
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Bring to a simmer.
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15
Crack eggs individually into a small cup.
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16
Create a whirlpool in the saucepan of water by using your wooden spoon to quickly stir the water in one direction.
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17
Slowly add each egg to the water in the center of the whirlpool (white first).
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Turn off the heat and allow to cook covered for four minutes.
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19
Remove with a wooden slotted spoon.
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20
Drain onto kitchen paper.
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21
In a small bowl, combine dressing ingredients and mix well.
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22
Toss carrots in cooked kale.
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Place the vegetables in two plates evenly.
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Divide baked tofu in two portions.
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25
Top each plate with one portion.
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26
Drizzle 1/4 cup dressing on each plate.
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27
Place a poached egg in the middle.
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28
Sprinkle with a dash of cajun seasoning on the egg.
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29
Do the same with the other plate.
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30
Serve warm.
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31
Enjoy!
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32
Note: The homemade cajun seasoning recipe yields about 1 cup.
