Ingredients

• Ingredients Units USM Scale 1x2x3x Quinoa 1 cup dried quinoa (I used tri-color from Trader Joe’s) 1 3/4 cups water 1/2 teaspoon garlic powder salt, to taste Blackened Tofu 1 block (14-16 oz) organic tofu, super firm (pref) or extra firm 2 tablespoons tamari, coconut amino’s or light soy sauce 1 tablespoon olive oil Spice Blend 2 teaspoons paprika 1/2 teaspoon black pepper 1 teaspoon cornstarch, optional 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon salt 1 teaspoon thyme 1/2 teaspoon oregano 1/8 teaspoon cayenne pepper Sauteed Kale chopped kale, I used 10oz organic package from Trader Joe’s 2 tablespoons of nutritional yeast 1/2 teaspoon garlic powder 1 tablespoon olive oil or 1/4 cup water or veg broth salt, to taste

Preparation

• Instructions Quinoa: 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. Tofu prep: 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. Blackened Seasoning: 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. Cook tofu: In saute pan, heat oil over medium-high heat, add coated tofu and cook 5 minutes on each side. Sauteed Kale: 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. Serves 4 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.