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1
Add the quinoa and water into a saucepan.
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2
Heat to boiling, then reduce the heat to low, cover, and let it simmer.
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3
(The quinoa will likely finish before the tofu and kale is done.
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4
Feel free to start the quinoa closer to the serving time if youd like.
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5
If your quinoa finishes early, no worries.
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6
Just turn the burner off, but leave it covered in the pan and it will stay nice and warm.)
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7
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.
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8
Cut the tofu into bite sized pieces, and lay it in a single layer in a non-stick skillet.
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9
Turn the burner to medium high.
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10
As the tofu cooks, periodically press it gently with a spatula.
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11
This releases some of the water in the tofu.
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12
Check the bottom side of the tofu, and when it is browned a bit flip all of the pieces.
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13
Repeat the same gentle pressing on this side, cooking until the bottoms have also browned.
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14
This whole procedure takes about 15 minutes give or take a few minutes.
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15
When both sides of the tofu have cooked, add the sauce into the pan and stir to coat the tofu with the sauce.
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16
Keep cooking, stirring, until the sauce has thicken and formed a glaze on the tofu, about 5 minutes.
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17
Remove the tofu from the pan.
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18
Add the oil into the same skillet, followed by the kale.
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19
Toss the kale with the oil, and cook, stirring constantly until the kale has softened and wilted some.
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20
Cook shorter for crisper kale and longer for softer kale (I taste test mine to gauge when it is done).
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21
Stir in the remaining 1/4 teaspoon of crushed red pepper flakes and 1/4 teaspoon of garlic powder.
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22
To serve, spread quinoa on each plate, and top with some of the kale and tofu.
