• 14oz block of firm tofu, drained
  • 2T low sodium soy sauce
  • 2T aged balsamic vinegar
  • 1tsp Splenda brown sugar 1clove garlic, minced
  • 1.5tsp ginger root, grated
  • 1/8tsp cayenne or 1/4tsp red pepper flakes (optional)
  • 10c kale, washed and chopped
  • 1tsp canola oil
  • 2tsp sesame oil, divided
  • 1/4c water


Press tofu under plate weighted by a can for 30minutes to several hours. Slice tofu into 3⁄4” cubes.
In a bowl, combine soy sauce, balsamic vinegar, Splenda, garlic, 1tsp sesame oil, grated ginger and cayenne. Pour marinade over tofu and allow to marinate for 30-60 minutes (can marinate up to 4 hours, if desired).
Pour canola oil into a medium to large non-stick skillet and allow to heat on medium high. Add in tofu and sear sides for 5-10 minutes, trying to brown most sides of the tofu. In a separate large skillet on medium heat, heat water until simmering. Add in kale and allow to steam (without lid) for 3-5 minutes, stirring occasionally, until water has evaporated. Then add in the remaining marinade from the tofu and stir to combine, until marinade has reduced. Drizzle 1tsp sesame oil on kale and toss. Place wilted kale on a platter, top with the tofu and serve.

Makes 4 servings
Serving Size: 3-4oz tofu with 3/4c vegetables


Calories 217
Fat 8.8g
Saturated Fat 0.6g
Cholesterol 0mg
Sodium 388mg
Potassium 747mg
Carbohydrate 23g
Fiber 6.5g
Sugar 5g
Protein 16g

Adapted from: