Baked Crispy Tofu over Kale, Butternut Squash and Red Pepper

Healthy eating and an active lifestyle are essential to me. Creating recipes low in fat and salt, high in fiber and nutrients is vital to staying fit and youthful. I believe in cooking good tasting food that is satisfying to the pallet.
I’ve wanted to incorporate more tofu into my recipes for the enormous benefits of soy. Putting it on top of kale, butternut squash, and red pepper makes this an extraordinary healthy, fulfilling one-pan meal.

I use William-Sonoma Goldtouch bakeware for even temperature cooking and cleaning up, which is essential to me. And they are last long.

1 bunch kale, cut and stems removed
1 (20 oz package) cut butternut squash
1 red pepper sliced
2 cloves garlic, minced
1 shallot, minced
1/4 cup olive oil
sea salt
1 container ( 16 oz.) super firm Nasoya Organic Tofu
1 tablespoon olive oil
1 tablespoon Bragg Coconut Liquid Aminos
1/4 cup cornstarch
2 teaspoon sea salt
1 teaspoon black pepper
2 teaspoon garlic powder

Pre-heat oven 425F.

Place kale, butternut squash, red pepper, garlic, and shallots in a large baking pan. Drizzle with olive oil and sprinkle with salt and pepper.

Prepare tofu: Cut tofu into one-inch cubes. In a small bowl combine olive oil and coconut liquid aminos: mix cornstarch, sea salt, pepper, and garlic powder in a medium bowl. Dunk tofu cubes in the liquid mixture, turning to coat, then dredge tofu in cornstarch. Place tofu on top of the vegetables. Bake for 30-35 minutes until tofu is golden.



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