Sweet Chili Lime Tofu with Kale

based on Vegan Yum Yum's sweet chili lime sauce


  • 3 limes, zested and juiced
  • 5-8 leaves mint, chiffonaded
  • 1-2 serano chili(es), chopped finely OR chili flakes, to taste
  • 3 T brown sugar
  • 3 T tamari
  • 2 cloves garlic
  • 1 c quinoa, rinsed
  • 1 and 3/4 c water
  • 2 bruised cardamom pods
  • 1 stick cinnamon
  • 1 bunch kale, deveined and roughly chopped
  • 1 firm tofu
  • salt


  • 1 star anise pod


  1. Press tofu by wrapping in paper towel, then in tea towel, and resting cast-iron frying pan on top for 10-30 minutes.
  2. In a pot, combine quinoa with water, about 1 T lime juice, about 2 t lime zest, cardamom pods, cinnamon stick, star anise pod (if using) and 1/4 t salt or veggie boullion. Bring to boil and reduce, covered, for 10-15 minutes, or until liquid is absorbed.
  3. Dice tofu into small pieces (Vegan Yum Yum's tofu geometry works well)
  4. Very lightly coat frying pan with oil, and pan fry tofu until all sides are golden brown. Press tofu periodically to release any remaining juice. Remove tofu from pan.
  5. While tofu is frying, in a small bowl combine brown sugar, tamari, garlic, chilies, mint, remaining lime zest, and all BUT 1 t lime juice. Whisk until sugar is dissolved.
  6. Once tofu is finished and removed from pan, turn heat up to medium-high and saute kale with remaining 1 t lime juice, about 1-2 T water, and a few pinches of salt. Saute until bright green, and just wilted. Remove from pan and place in serving dish.
  7. Once kale is finished and removed from pan, turn heat up to high, return tofu to the pan, and pour in the glaze. Allow to bubble and thicken, and turn off heat once glaze reaches desired thickness.