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Vegan Dinner: Blackened tofu with rice and steamed kale

Looking for a high protein, cruelty-free dinner? This meal was so hearty and fabulous. The way I made it, this dish had about 500-600 calories and tons of protein and calcium. The original recipe came from Elisa at Eating Whole. I adapted her recipe to suit what I had available.

Blackened tofu with rice and steamed kale

Ingredients:

  • 2 Cups cooked rice (I used jasmine)
  • 1 bunch lacinto (dino) kale, washed & chopped
  • Lemon Vinaigrette:
    • 1 lemon, juiced
    • 1/4 Cup extra virgin olive oil
    • 1/2 Tablespoon raw agave nectar
    • 1 teaspoon nutritional yeast
    • 1 teaspoon dried oregano
    • 1 teaspoon yellow mustard
  • 16 oz of organic extra-firm tofu
  • 1 teaspoon celery salt
  • 1 teaspoon red and black pepper
  • 2 teaspoons smoked paprika
  • 2 Tablespoons olive oil
  • Salt & pepper to taste

Recipe:

  1. Prepare rice per bag instructions. Set aside.
  2. Steam the kale for a few minutes, until just wilted and bright green. Take off heat and set aside.
  3. Drain your tofu and cut into any shape you’d like (I used a house shaped cookie cutter.
  4. In your skillet or frying pan, on medium-high heat, heat your olive oil, and spices until they start to brown and become aromatic.  Add your tofu to the pan and fry on both sides for about 5 minutes (each side will be nicely blackened from the spices).  Set aside.
  5. Whisk together the vinaigrette ingredients.
  6. Serve it up and drizzle with the dressing. Enjoy!
Tofu on the stove.

Tofu on the stove.

Searing the tofu houses.

Searing the tofu houses.

Delicious!

Delicious!

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