Spicy Thai Braised Kale and Tofu

This recipe takes awhile, but it is worth it, especially if you love hot food as much as I do. I recommend getting all the chopping done first, and combining items that go together (e.g. the onions, jalapeno, ginger in one bowl, and the veggie broth, peanut butter, spices, tomato paste whisked together in advance in another). I haven't tried MatoZest yet but found Penzey's  Bangkok blend brought a nice kick to this dish. I'd add a little additional water with the chili powder. I tossed my tofu cubes a second time and baked them for an additional few minutes. You might want to add more than a tbsp of lime juice, too, as the lime brings a wonderful tang to the recipe.

We love this recipe and have made it many times. I substitute sunflower seeds (blended together with veggie broth and tomato paste) for the peanut butter because of an allergy and it's still great. I imagine it would work with cashews or other nuts too depending on what you can eat. I also sometimes add some chopped zucchini to make it go further.

Possibly the best nutritarian recipe I’ve tried! I added mushrooms for extra value. 

This is so delicious. It is the first tofu dish that I can say I loved! I think baking the tofu before adding it to the dish made it have a nicer consistency. I also wrapped the tofu in paper towels and put a heavy pot on top of it for about 20 minutes before cubing it so that took additional moisture out of the tofu. I will definitely make again.

Hi!  Has anyone made oil-free peanut butter with a food processor or a Vitamix?  I am about a week in to going SOS (salt, oil, sugar) free, and I really want to stick to the plan.

Also: I did see the bit about adding tofu without baking it, which is a good idea for keeping the oil out; any chance, though, someone has an oil-free solution to baking tofu?  

I was surprised how much I liked this.  I'm not a fan of kale.  It takes like rubber to me and I'm concerned about its ability to pick up heavy metals out soil (farmers used to plant it in their fields to pull out the heavy metals).  We used baby kale in the recipe and I was able to eat it.  It was even better on the second day for lunch as leftovers.  I really liked the spicy flavor.  Rating:  4 out of 5.

This is Day 5 dinner of the T-20 program, except the T-20 adds mushrooms. This recipe is good enough to serve to SAD guests!  The combination of ginger, jalapeño, and peanut butter gives it an incredible taste; we served it over wild rice and loved it!

Thus recipe is sooooo good.  It is a keeper.  I made it on Monday and my husband begged me to make it again tonight (Wedesday).  He wouldn't normally ask for a vegan meal, but this is one of the best vegan recipes I've ever used.

I bumped up the vegetables by adding some organic  cauliflower and heritage carrots cut into smallish pieces and pre-cooked when I added the tofu.  To add even more color, I used the green part of a leek instead of the onion called for at the beginning.  The colors of all these vegetables were gorgeous.  To serve, I topped it with a few cashews for even more decadence, and served it with a small amount of quinoa. 

An incredible dish. Here are my tips: 1) Use a very large pan. 2) Use two bunches of kale instead of one as it reduces dramatically when cooked. 3) To bake the tofu: Place cubed tofu onto a parchment (or silicone mat) covered cookie sheet. Sprinkle liberally with curry powder, ginger powder and onion powder, then mix gently to cover thoroughly. Sometimes I add a couple of spritzes of liquid aminos. Bake 20 minutes, then turn over and continue baking. Prepared this way the tofu is so delicious we usually eat some before putting it into the dish. 

This is so good!  I thought it needed extra lime juice--especially squeezed on before serving.  So yummy!!

DUDE.... This is the bomb!  I'm a big fan of the African West Lentil soup and this is every bit as good.  Do yourself a favor and make it.  The ONLY thing I changed was to add a half a teaspoon of red pepper flakes ('cause I like the heat) and I backed off the peanut butter a bit.  I went with a third of a cup instead of a half.  This saved some fat at the expense of some protein but whatev's...its delicious!  To give my review some context, I am NOT a vegan and I am NOT a vegetarian.  Heck I'm not even really a NUTRITARIAN.  Like many of you, I was primarily a meat eater.  Easily in the single digit fiber per day category.  For the last 100+ days I've been almost exclusively a plant eater.  Less than 1% of my caloric intake has been from animal or dairy products in that time.  I still consider myself an omnivore, but just eat primarily plant based nutrition.  I'm in the 50+ fiber per day category now and feeling great!  So much great plant based food out there.  This is one of the best recipes I've found.

Can i successfully freeze leftovers ?

4 plus stars for sauce. Used red pepper flakes instead of jalapeño and chili. Made half the recipe but doubled vege broth and added shrimp and other veggies. He said it was his favorite sauce so far

Not great, tasted like eating vegetables in tomato soup 

This was the most satisfying meal I've made from this website. I took the advice of other posters and cut back the PB to about 1/3 cup and it was perfect. Served with cauliflower rice which lightened it up nicely. I will definitely be making this again!

Great flavour that I found improved with time.  I marinated the tofu in lemon juice and herbs for about an hour before preparing this recipe for some added flavour.

Delicious with shrimp instead of Tofu also

This is my new favorite!

This was great. Added some mushrooms, red bell pepper, and garlic, Recuced the peanut butter a bit. I will make this one again!