Garlic Tofu and Greens

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Prep time20 minutes
Cooking time15 minutes
Total time35 minutes


The toasted sesame oil and garlic add depth to this simple vegetarian dish. This meal makes it easy to get greens in your diet. Try using broccoli for the kale when broccoli’s on sale. Or leave out the pasta and top the kale with poached or fried eggs for a high protein breakfast option.


3/4 pound
tofu, firm (sliced in 1-inch cubes)
3 tablespoons
canola oil (divided)
2 tablespoons
sesame oil (toasted, divided)
6 cloves
garlic (minced, divided)
4 cups
2 cups
pasta, penne (uncooked)
1 bunch
kale (tough rubs removed, chopped)
1 teaspoon
red pepper flakes
salt (to taste )
pepper (to taste )


Heat the oven to 400°F. Line a baking sheet with parchment or foil. Toss tofu cubes with 2 tablespoons of canola oil, 1 tablespoon of sesame oil, and half of the minced garlic, making sure the cubes are well coated. Spread in a single layer on the baking sheet and bake for 15 to 20 minutes or until lightly golden.

While tofu is baking, bring 4 cups of water to a boil. Add penne pasta and boil for 10 minutes or until pasta is tender.

Heat the remaining oils in a large skillet over medium-high heat. Add the rest of the garlic and red pepper flakes and let them sizzle for just a moment. Add the kale a handful at a time, turning frequently with tongs. Once kale turns bright green and begins to wilt, about 2 to 3 minutes, turn off the heat. Mix the kale with the baked tofu, tossing well. Season with salt and pepper. Serve over pasta.


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