Saucy Tofu and Greens

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 163.3
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 659.6 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 6.0 g
  • Protein: 11.5 g

View full nutritional breakdown of Saucy Tofu and Greens calories by ingredient
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Adapted from Elie Kreiger's Saucy Salmon recipe :
Adapted from Elie Kreiger's Saucy Salmon recipe :

Number of Servings: 6


    4 cloves garlic, minced
    1 (14-ounce) can low-sodium diced tomatoes, juice included
    1 (12-ounce) can low-sodium tomato sauce
    1 (7-ounce) jar roasted red peppers, drained, rinsed and thinly sliced
    2 dried whole red chile peppers
    1 teaspoon ground cumin
    1/2 teaspoon ground coriander
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper
    1 large bunch Kale, washed well and dried, tough center stems removed, coarsely chopped (about 8 cups)
    1 14oz package Nasoya Extra Firm Tofu
    1/4 cup chopped cilantro leaves


Preheat oven to 350 degrees F. Lubricate pan with nonstick spary. Add garlic and cook until soft and golden, about 1 minute. Add diced tomatoes with juice, tomato sauce, red peppers, chili peppers, cumin, coriander and 1/4 teaspoon each salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes until sauce thickens slightly. Remove from heat, and remove chile peppers.

Place Kale on the bottom of a 9 by 13-inch glass baking dish. Slice tofu into 6 slices. Squeeze gently to remove some water. Season tofu with remaining salt and pepper and place in on top of chard. Cover with sauce and bake, covered, until tofu is just cooked and kale is wilted, about 15 minutes. Remove cover and bake an additional 5 minutes. Sprinkle with cilantro and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user GINAKINA.

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Member Ratings For This Recipe

  • Very Good
    This recipe is quick and tasty. I used fresh peppers and fresh tomatoes in the Vita-Mix and omitted the salt and it was still great. Yum-Yum. - 8/25/09

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