Tofu & Kale Bowl w Curried Peanut Sauce

I love when I get to blog on the weekends . . . iced latte by my side, lavender essential oil running from the diffuser, and Sean making music ❤ So great when you have no obligations for the day and can just relax.

Anyway, this was a recipe I had meal prepped for lunch a few weeks ago and the sauce is what really makes it exceptional. The best part about making bowls like this is that you can always add whatever vegetables you have in your refrigerator (I add broccoli & cauliflower to mine), and can use rice, quinoa, or noodles (udon or soba would be best) to mix it up! But never leave out the tofu! Tofu is a miracle food – high in protein, containing all of the essential amino acids, is low in saturated fat, and has no cholesterol . . . so eat up 🙂


Ingredients – Tofu

-1 Tablespoon extra virgin olive oil

-14 oz extra firm tofu, cut into cubes

-1/4 teaspoon pink himalayan salt

Ingredients – Curried Peanut Sauce

-2 teaspoons extra virgin olive oil

-1 Tablespoon fresh grated ginger

-3 cloves garlic, minced or pressed

-1 Cup water

-2 teaspoons curry powder

-2 Tablespoons rice vinegar

-2 Tablespoons tamari

-1 Tablespoon agave nectar

-1/2 teaspoon sriracha

-1/2 Cup smooth peanut butter

Ingredients – Bowl

-1 bunch kale, stems removed, torn into small pieces

-4 Cups cooked brown rice, quinoa, udon or soba noodles

-sriracha (optional)


-Start with your brown rice. Cook to package instructions & set aside

-In a large skillet over medium heat, heat oil. Once hot, add tofu cubes. Brown tofu on all sides, tossing for an even cook. It may take 5 – 7 minutes per side. Once ready, set aside. ***I’m weird and like my tofu simply steamed so I skipped this step***

-Make your peanut sauce (this can also be made ahead of time & heated just prior to serving). In a small saucepan, heat oil over medium heat. Once hot, add garlic & ginger, sautéing for 30 seconds, making sure it does not burn. Deglaze the pan with the water. Stir in the curry powder, rice vinegar, tamari, agave nectar, & sriracha. Add the peanut butter last, stirring to allow it to dissolve. Continue to stir until the peanut butter has completely dissolved & thickened to your desired consistency, about five minutes. Remove from heat . . . it will thicken as it cools

-Place torn kale in medium pot & cover. Cook for 5 minutes, or until wilted & a brilliant green color. Uncover & remove kale from the pot so it stops cooking

-To plate, take some cooked brown rice, steamed kale, & tofu & place in a bowl. Drizzle with desired amount of peanut sauce. Top with additional sriracha if desired




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