-
1
For the quinoa, combine all the ingredients in a pot that has a tight fitting lid.
-
2
Bring to a boil, then cover and reduce heat to low.
-
3
Cook for 20 minutes, then turn off heat and move pot away from burner.
-
4
Do not open lid.
-
5
Let steam for 10 minutes before serving.
-
6
Pat tofu dry and cut the block into 8 rectangles widthwise, then each rectangle in half to make two squares per rectangle.
-
7
Then cut each square diagonally to make four triangles per square.
-
8
In a medium non-stick skillet over medium-high heat, add the oil and saute the tofu until browned, flip the tofu over and brown the other side.
-
9
Reduce heat to medium-low and add the garlic, ginger, and chili.
-
10
Saute for 5 minutes.
-
11
Add the maple syrup, tamari, and lime juice.
-
12
Cover and cook until the liquid has evaporated.
-
13
For the kale, heat a frying pan or wok over medium-high heat and add the chopped kale along with the water, tamari, and lime juice to the pan.
-
14
Saute the kale for about 3-4 minutes or until the kale softens and turns a bright green.
-
15
Remove from heat.
-
16
For plating, arrange the kale over a bed of quinoa.
-
17
Add tofu over the top, and sprinkle with green onions and toasted almonds.
-
18
Garnish with lime slices.
