Kale Tofu Stir Fry

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 275.9
  • Total Fat: 8.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 570.5 mg
  • Total Carbs: 37.4 g
  • Dietary Fiber: 9.5 g
  • Protein: 16.9 g

View full nutritional breakdown of Kale Tofu Stir Fry calories by ingredient
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My take on RAVENSONG37's Kale Stir Fry dish. My take on RAVENSONG37's Kale Stir Fry dish.
Number of Servings: 6


    1 bundle of kale - about 3-4 cups, chopped, stems removed
    1 pkg. extra firm tofu - pressed to remove moisture
    2 cans of beans (any kind - I used chickpeas and pinto beans), drained and rinsed
    5-6 cloves of garlic, minced
    1 medium onion, chopped
    1 tbsp olive oil
    1 can diced tomatoes
    1 cup (approx) of slice mushrooms


1. First, place tofu wrapped in paper towels between two plates, setting cans on top to press out excess moisture. While that sits, cut onion and garlic. Place in hot pan/pot with oil. Stir until onions are translucent. Add mushrooms and let become soft as you prepare kale.
2. Cut or tear stems off the green leafy part of the kale. Cut kale into bite sized pieces. Once mushrooms begin to soften, add kale, stir and cover to allow to shrink. Let sit covered about 10-12 minutes, stirring occasionally.
3. As the kale cooks, drain beans and rinse. Set aside. Cut tofu into small cubes. Add whatever spices you'd like to the dish (I use a touch of salt, pepper, and then whatever smells good at the time.) Stir and add in tofu and beans and tomatoes. (Slightly drain tomatoes. A little juice is good, but not the whole can of juice.) Cover and let cook for another 10-15 minutes or so (you want the beans to get a little soft and the dish to combine a bit more). Serve hot.

I serve over brown rice but you could just as easily eat it alone. The whole family loves it! Even my 9-year-old ate some!

Serving Size: Calculated for 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user CALLIKIA.

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