Sauteed Kale, Curried Tofu and Tri-Color Quinoa

When the weather is damp, gray and rainy, I often try to soothe my soul with a satisfying

meal of vegan comfort food like this healthy and delicious kale, tofu and quinoa combo.

Most of the ingredients are staples in my kitchen, so this is a quick and easy way to lift

my spirits and nourish my body at the same time.

When the meal is ready, I love to grab my plant-based delight, turn on one of my favorite

taped shows and get comfy on the couch.

That’s my idea of veggin’ out!

And it feels so good knowing that I am eating foods that taste good and are good for me.

Of course, I don’t eat on the couch all of the time.

But sometimes being a couch potato is just what I need to relax and chill out.

Sauteed Kale, Curried Tofu and Tri-Color Quinoa

Ingredients

1 large bunch organic kale

1 organic onion

3 cloves organic garlic

4 tablespoons coconut oil (or oil of choice) optional

1 organic tri-color quinoa

3 cups organic vegetable broth

1 package organic firm tofu

2 tablespoons organic turmeric

4 tablespoons Braggs Liquid Aminos

1 teaspoon crushed red pepper flakes

1 teaspoon Himalayan sea salt

3/4 cup cooked chickpeas (cooked previously or canned organic chickpeas)

Roasted garlic hummus (use your favorite prepared hummus – or make your own)

Filtered water – as needed

Directions

Preheat oven to 375 degrees

Prepare the quinoa according to package directions.

Bring 3 cups organic vegetable broth or filtered water to a boil.

Add a pinch of sea sea, if desired.

Add 1 cup quinoa.

Bring to a boil.

Simmer for 12 minutes or until done.

Add 3/4 cup pre-cooked chickpeas to the cooked quinoa and blend in with a fork.

Set aside.

Remove firm tofu from the package.

Slice into cubes and add to a shallow covered glass baking dish.

Mix Braggs Liquid Aminos, turmeric, garlic powder, coconut oil and a little water

together to create a marinade.

Pour over the tofu and toss gently.

Place in refrigerator for 15 minutes, if desired.

Remove tofu from the refrigerator, add a little extra water to the dish.

Cover and place in oven.

Bake for 20 minutes.

Remove cover and bake for 10 more minutes.

Remove tofu from oven.

Wash, rinse and thinly slice kale

Peel, rinse and chop the onion

Peel and thinly slice the garlic.

Add a tablespoon of coconut oil to a stainless steel pan.

Warm the oil –  or if you prefer not to use oil, use water or vegetable stock.

Add chopped onion and garlic and stir saute lightly for a couple of minutes.

Add a little filtered water to the pan and heat.

Add the sliced kale to the pan, sprinkle it with a little sea salt.

Toss with a fork.

Cover and steam quickly for a 4 minutes until it is al dente.

Uncover and stir the kale lightly with a fork.

Turn off the flame to prevent the kale from over-cooking.

Once the kale is done, prepare individual plates of quinoa, tofu and kale.

Top with a scoop of hummus.

Garnish with crushed red pepper flakes.

Dig in and enjoy!

What are your favorite plant-based comfort foods?

What are your favorite shows to watch when you want to just chill out?

Share your thoughts and comments with us.

Shared at Our Simple Homestead Blog Hop