A Stacked Vegan Plate

serves 2 “ish”


4 c. raw kale

1 c. cooked quinoa (I used regular, as I didn’t have any red on hand)

1 sweet potato cut into thick fries

6 oz. tofu (I use Wildwood-extra firm)

olive oil

sea salt

Prepare your tofu by draining the water, and then wrapping it in paper towels and then a dish towel. Place a cutting board on top, load with something heavy (books). This presses  the excess water out. I have let it sit for as little as 20 minutes, or as long as an hour.

Cook your quinoa. I use a rice cooker, so it’s extra mindless. Dump 1 rice cooker cup (I think this is about 3/4 c.) full of dry quinoa and then fill the rice cooker full of water to the “1” line. Turn on and prepare your tofu and sweet potato. (You will end of with extra quinoa, but it keeps well and makes a delicious breakfast cereal!)

Next, cut tofu into 2 thick slabs (about 1/2 ” to 3/4′ thick). Put in a baking dish and drizzle with olive oil, and sea salt. Put this in the oven at 425 degrees. Cook for about 30-40 minutes, flipping half way through the cooking time.

Scrub your sweet potato, and trim off the ends. Cut in half the long way, and then cut each half into 4 “fries”. Put on baking sheet, drizzle with olive oil and sea salt. Put in the oven with the tofu and bake for about 30 minutes.

Tear your kale into large pieces. Bring a pot of water to a boil. Submerge kale into the water and cook for 3 minutes. Immediately drain the kale and then submerge it in a bowl of ice water. Then drain kale again.

Once everything is ready, assemble your plate. Divide the kale between two plates. Top the kale with 1/2 c. cooked quinoa. Line up your sweet potato fries on top of the quinoa. Finally, balance the tofu on top. Drizzle with olive oil.


Bon appétit!