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Asian Toasted Kale with Tofu & Buckwheat

November 6, 2016

 Have you ever wondered why it took so long for kale to become front page news? It didn't suddenly fall from heaven and land here on earth 6+ years ago. Was it hiding on the pages of "hippie" cookbooks? Hiding in recipes that only vegetarians made use of?

 

Lets be honest, kale has moved from trendy to mainstream. Why? Because kale can be used in countless ways.

 

Kale chips, kale in soups, stir fried kale, kale salad, in smoothies, as juice...I could go on and on and still miss a way to use kale.

 

 

This Asian Toasted Kale is a kale chip, meets stir-fry, meets salad kind of dish.

 

We tossed kale, tofu and coconut flakes in a spicy Asian dressing and then toasted everything in the oven. The kale and coconut both become crispy and the tofu remains a bit soft but nicely browned.

 

Add those ingredients to cooked buckwheat and a bit more of the Asian dressing and you've got diverse textures and flavors all happily joined together.

 

 

The warmth and spice of this dish is comfort food to me. Something that warms me up from the inside-out.

 

If you live in the Pacific Northwest, you know that warmth is important, especially on a drizzly grey day.

 

Healthy comfort food full of good for you ingredients that warm you up on a grey day = a win in my book.

 

Asian Toasted Kale with Tofu & Buckwheat

Ingredients:

  • 1 cup buckwheat, toasted

  • 3/4 cup extra-virgin olive oil

  • 2 tablespoon toasted sesame oil

  • 1/4 tablespoons tamari

  • 1/3 cup rice vinegar

  • 2 1/2 teaspoon2 ground ginger

  • 1 teaspoon red pepper flakes

  • 1 1/2 pounds kale—stems and ribs removed, leaves chopped

  • 1 cup unsweetened coconut flakes

  • 1 block (14 ounces) extra-firm tofu, cubed

Instructions:

1. Place the toasted buckwheat into a medium saucepan along with 1 TB olive oil and 2 cups boiling water. Cover and simmer for 15 minutes. Remove from heat and let stand for 10-15 minutes.

2. Combine the olive oil through red pepper flakes in a small bowl. Whisk to combine.

3. Toss the kale, coconut and tofu with 1/2 of the dressing. Spread onto a baking sheet and place into a preheated 375 degree oven. Roast for 15-20 minutes, tossing once, until kale is crispy and tofu is browned.

4. Combine the kale mixture with the buckwheat and toss with the remaining dressing.

5. Serve immediately.

*Thanks to Wild Hare Organic Farm for the amazing vegetables. We couldn't create these amazing recipes without the lovely vegetables we get in our weekly CSA share. Two Kitchen Collision received no compensation for this post and the recipe idea was entirely our own.

 

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