Honey Ginger Tofu with Quinoa and Kale Pilaf

This recipe is from Châtelaine. I made it with plain quinoa instead of red quinoa (which seems hard to come by, here), but it was really good. I also like how easy the whole meal was to prepare! I love having instructions for a balanced meal all in one recipe, particularly when it’s an easy meal. This was really good, too – for a vegan version, use syrup instead of the honey. We got 4 servings out of this, though be warned that they’re not big servings.

For the honey-ginger tofu
350-g. package extra-firm tofu
2 Tbsp. low-sodium soy sauce (or GF tamari sauce)
1 Tbsp. honey
2 tsp. grated ginger
1 tsp. canola oil

Pat tofu dry with paper towels. Cut into 2 squares crosswise, then cut each lengthwise, forming 4 pieces. Cut each piece diagonally, making 8 triangles. Stir soy with honey, ginger and oil in an 8 × 8-inch baking dish. Add tofu and turn each triangle to coat. Let stand 15 min.

Heat a non-stick frying pan over medium. Add tofu, reserving marinade. Cook until dark golden, 2 to 3 min per side. Serve with quinoa and kale pilaf (see below). Drizzle with reserved marinade.

For the quinoa and kale pilaf
1 tsp. canola oil
½ onion, finely chopped
1 cup vegetable broth
½ cup water
1 cup red quinoa, rinsed and drained
1 bunch kale, chopped, about 8 cups

Heat a medium saucepan over medium. Add oil, then onion. Cook until soft, about 3 min. Add broth and water. Bring to a boil. Stir in quinoa, then reduce heat to medium-low. Simmer, covered, until tender, about 20 min. Stir in kale until it wilts, 2 to 3 min. Remove pan from heat.