- Rinse your quinoa under cool running water to remove dust (if you forego this step your quinoa may have a bitter taste).
- In medium pot add quinoa, garlic powder pinch of salt and water, bring to a boil. Reduce heat, cover and simmer for 15 min.
- Once done, uncover, stir and let set for 10 minutes to cool and soak up any excess water.
- Fluff before serving. It will be a perfect quinoa, fluffy and sprouted.
- Open and drain tofu.
- Slice tofu into 4 large slabs, or whatever size you prefer.
- Press tofu between paper towels or kitchen cloth to remove excess moisture.
- In a shallow dish place tofu and tamari and let set while mixing the blackening seasoning, turn after a few minutes to let the other side soak.
- In a flat bottomed medium size bowl, combine all spice blend ingredients and mix until blended. This is fairly spicy so you may consider using less black pepper and/or cayenne.
- Place tofu pieces in spice blend, press gently to get a good coating, turn and repeat on all sides.
- In saute pan, heat oil over medium-high heat, add coated tofu and cook 5 minutes on each side.
- In large wok or saute pan heat oil over medium heat, add kale and saute for 2 minutes, stirring frequently.
- Sprinkle nutritional yeast and garlic powder over top, turning and moving the kale around to get all the spices mixed well throughout the kale.
- Continue stir frying for another four to 5 minutes, or until bright green and just wilted. You may leave a cover on for a minute here and there in between stir frying to help soften the kale. When kale turns bright green it’s about ready to be removed from heat. Test a piece and see if it’s too your liking, if not saute a little longer. Some may like it crisp and some may like it softer.
For a change, the blackened tofu would also be great with classic sides like this Vegan Macaroni Salad, Vegan Potato Salad or Vegan Cornbread.
Store: Leftovers can be kept in the refrigerator for up to 5 days, in a covered container.