Chile crisp tofu with blistered kale from Dinner in One: Exceptional & Easy One-Pan Meals (page 58) by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    Can substitute cherry tomatoes, green beans, brussels sprouts, mushrooms, sugar snap peas, broccoli florets, or broccolini for the kale.

  • abrownb1 on January 19, 2026

    A nice and easy meat free meal for two! I usually eat rice with tofu but this didn't need it at all. I couldn't stop myself from adding some sesame seeds to the sauce for a little more crunch, and definitely recommend the addition. The crispy kale had a nice chewy but crisp texture and the flavor was great.

  • amandabeck on October 06, 2025

    This is a pretty basic marinated tofu and kale chips, but as far as simple/healthy meals with fast clean up goes, this was absolutely great and for that this recipe is a winner in my book.

  • snoozermoose on December 28, 2024

    I really liked this recipe! It's very easy to make, and I typically have tofu and kale in my fridge. The sauce for the tofu is addictive. It's a good way to make tofu palatable for non-tofu-eaters.

  • Churchim808 on August 26, 2024

    This was just okay. Baked tofu and veg with an Asian marinade. Very adaptable to what you have in your crisper drawer - I used brussel sprounts.

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