Sesame-Maple Roasted Tofu & Kale
Recipe type: Main Dish, Vegetarian, Vegan
Makes: about 6 cups
  • 350 g extra-firm tofu, rinsed, patted dry, and cut into 1″ cubes
  • 1 medium red onion, thickly sliced
  • 2 tsp (10 mL) canola oil
  • 2 tsp (10 mL) sesame oil
  • ¼ tsp (1 mL) salt
  • ¼ tsp (1 mL) freshly ground black pepper
  • 1 Tbsp (15 mL) tahini
  • 1 Tbsp (15 mL) low sodium soy sauce
  • 2 tsp (10 mL) maple syrup
  • 1 tsp (5 mL) cider vinegar
  • ½ bunch of kale, stems removed and leaves roughly chopped
  • 1 Tbsp (15 mL) sesame seeds
  1. Preheat oven to 450°F.
  2. Toss tofu, onion, canola oil, sesame oil, salt and pepper in a large bowl. Spread in a single layer on a large baking sheet and roast for 15 to 20 minutes, turning once, or until the tofu is lightly golden on top and the onions are browning in spots.
  3. Meanwhile, whisk tahini, soy sauce, maple syrup and vinegar in a small dish until combined. Remove the tofu from the oven, add kale and drizzle with the maple sauce; stir to combine. Sprinkle with sesame seeds. Return to the oven and continue roasting until the kale is soft and slightly browned on the edges, about 8 to 10 minutes.
Recipe by Vincci Tsui, RD | Calgary Registered Dietitian at