Sweet Chili Tofu Goodness

1. 1

   For the quinoa, combine all the ingredients in a pot that has a tight fitting lid.

2. 2

   Bring to a boil, then cover and reduce heat to low.

3. 3

   Cook for 20 minutes, then turn off heat and move pot away from burner.

4. 4

   Do not open lid.

5. 5

   Let steam for 10 minutes before serving.

6. 6

   Pat tofu dry and cut the block into 8 rectangles widthwise, then each rectangle in half to make two squares per rectangle.

7. 7

   Then cut each square diagonally to make four triangles per square.

8. 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. 9

   Reduce heat to medium-low and add the garlic, ginger, and chili.

10. 10

    Saute for 5 minutes.

11. 11

    Add the maple syrup, tamari, and lime juice.

12. 12

    Cover and cook until the liquid has evaporated.

13. 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. 14

    Saute the kale for about 3-4 minutes or until the kale softens and turns a bright green.

15. 15

    Remove from heat.

16. 16

    For plating, arrange the kale over a bed of quinoa.

17. 17

    Add tofu over the top, and sprinkle with green onions and toasted almonds.

18. 18

    Garnish with lime slices.

* Per serving · 4 servings · Values may vary.