janet @ the taste space

Tofu and Kale Bowl with a Curried Peanut Sauce

In Favourites, Mains (Vegetarian) on March 10, 2015 at 7:04 AM

Tofu and Kale Bowl with a Curried Peanut Sauce

You guys are too kind. Based on the responses from my last post (and my post earlier this year about non-recipes), here’s to sharing some of my simpler eats. I will have a blog sabbatical during my honeymoon and hopefully come back rejuvenated. This is actually an easy recipe to make and I could not wait to share it with you.

I have made this two weeks in a row. Its first debut was when my parents came down last weekend and I threw it together for a late Sunday meal. Everyone devoured it, returning for seconds soon after polishing off their first bowl. After one bite, my Mom declared she loved it and proclaimed I could serve it for her anytime. Big win! YEAH!

Tofu and Kale Bowl with a Curried Peanut Sauce


While there have been glimmers of sun before and after work, I decided to continue to deliciousness into this week. It is rather a humble bowl of vegan goodness (brown rice, pan-fried tofu and kale) but the star of the bowl is the glorious peanut sauce. Sweet, spicy and saucy with a hint of curry powder. Mix it all up for a delicious meal.

Our veg staple in the fridge is broccoli and our protein of choice is chickpeas, which I contemplated for my second iteration. Worried it would be a tad repetitive (broccoli + chickpeas + peanut sauce is a common occurrence on this blog), I stuck with kale and tofu. To be honest, I don’t think I have ever made simple steamed kale and I was surprised how sweet it was. It was also ridiculously easy to make, so I definitely consider this meal a kitchen success.

What is your go-to simple meal?

Peanut sauces and dressings spotted here previously:

Broccoli and Pineapple Udon Bowl with Pineapple-Peanut Sauce

Broccoli and Spaghetti Squash Noodle Bowl with a Peanut-Miso-Sesame Sauce

Chickpea and Broccoli Quinoa Bowl with a Peanut-Miso Sauce

Mango and Snap Pea Noodle Salad with a Tangy Peanut Dressing

Noodles, Baby Bok Choy, Broccoli and Red Pepper with a Coconut-Peanut Sauce

Spicy Peanut Udon Noodles with Tofu and Broccoli

Thai Chickpea & Kale Salad Rolls with Peanut Dressing

Tess’ Ultimate Peanut Sauce

Tofu and Kale Bowl with a Curried Peanut Sauce

I am sharing this with My Legume Love Affair, Bookmarked Recipes and ExtraVeg.

Tofu and Kale Bowl with a Curried Peanut Sauce
Adapted from Isa Does It (original recipe shared here)

1 tbsp olive oil
14 ounces extra–firm tofu, cut into 1/2–inch cubes
1/4 tsp salt

2 tsp olive oil
1 tbsp grated fresh ginger
3 cloves garlic, minced or pressed
1 cup water
2 tsp curry powder
2 tbsp rice vinegar
2 tbsp tamari
1 tbsp agave nectar
1/2 tsp sriracha
1/2 cup smooth peanut butter

1 bunch kale, stems removed, torn into small pieces
4 cups cooked brown rice, quinoa, or rice noodles
Sriracha (optional)
Fresh cilantro (optional)

1. Start with your brown rice. Place in a rice cooker according to its instructions and press go.

2. Then start your tofu. In a large non-stick skillet over medium heat, heat oil. Once hot add tofu cubes. Brown tofu on all sides, tossing for an even browning. It may take 5-7 minutes per side. Once ready, place aside.

3. Meanwhile, make your peanut sauce (this can also be made ahead of time and heated just prior to serving). In a small saucepot, heat oil over medium heat. Once hot, add garlic and ginger, sauteing for 30 seconds taking care to not let it burn. Deglaze with the water. Stir in the curry powder, rice vinegar, tamari, agave nectar, and sriracha. Add the peanut butter last, stirring to allow it to dissolve. Continue to sit until the peanut butter has completely dissolve and thickened to your desired consistency, around 5 minutes, stirring continuously. Remove from heat. It will also thicken as it cools.

4. Find a medium pot (or whatever pot holds your steaming contraption). Place torn kale in it and cover. Cook for 5 minutes, or until wilted and a brilliant green. Uncover and remove kale so it stops cooking.

5. To plate, take some cooked brown rice, steamed kale, and tofu. Drizzle with the sauce. Top with additional sriracha and cilantro, if desired.

Serves 4 or more.

  1. I love recipes like this- that I could go into my pantry at this moment and make it. Looks so delicious and hearty!

  2. I need to eat more healthy bowls like that – looks so delicious – simple dishes are such lovely inspiration!

  3. I don’t think this is an overly simple recipe… I think it’s an everyday, sustainable, staple-type of recipe, and I’m always on the lookout for those. So thanks, as always, for sharing! (And isn’t it so sweet a victory when your parents love what you’ve cooked them? Ha!)

  4. Peanut sauce! YES. I love how one tangy sauce can tie an entire dish of simple ingredients together. Yay!

  5. This looks amazing, I just need to pick up some agave.

  6. This looks so good! I’m allergic to peanuts, but I love making “peanut” sauces with sunflower seed butter. I’ve never tried adding curry powder to it though. Definitely going to have to try this!

  7. I am totally digging simple meals right now. Especially ones like this that sound *super* tasty and are a complete meal. YUM! Love the sound of the peanut sauce especially =)
    I would love to see this shared on HVF!

  8. Just lovely! Thank you for linking up to #ExtraVeg

  9. It’s only 8 am here but I find my self salivating over your recipe – beautiful! Love the sound of that sauce! Thank you for sharing with Extra Veg!

  10. Love the look of that peanut sauce!! Delish, and I LOVE kale 🙂

  11. […] 3. Tofu and Kale Bowl with a Curried Peanut Sauce […]

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