Step 1

Rinse your quinoa under cool running water to remove dust (if you forego this step your quinoa may have a bitter taste).

Step 2

In medium pot add quinoa, garlic powder pinch of salt and water, bring to a boil. Reduce heat, cover and simmer for 15 min.

Step 3

Once done, uncover, stir and let set for 10 minutes to cool and soak up any excess water.

Step 4

Fluff before serving. It will be a perfect quinoa, fluffy and sprouted.

Step 5

Open and drain tofu.

Step 6

Slice tofu into 4 large slabs, or whatever size you prefer.

Step 7

Press tofu between paper towels or kitchen cloth to remove excess moisture.

Step 8

In a shallow dish place tofu and tamari and let set while mixing the blackening seasoning, turn after a few minutes to let the other side soak.

Step 9

In a flat bottomed medium size bowl, combine all spice blend ingredients and mix until blended. This is fairly spicy so you may consider using less black pepper and/or cayenne.

Step 10

Place tofu pieces in spice blend, press gently to get a good coating, turn and repeat on all sides.

Step 11

In saute pan, heat oil over medium-high heat, add coated tofu and cook 5 minutes on each side.

Step 12

In large wok or saute pan heat oil over medium heat, add kale and saute for 2 minutes, stirring frequently.

Step 13

Sprinkle nutritional yeast and garlic powder over top, turning and moving the kale around to get all the spices mixed well throughout the kale.

Step 14

Continue stir frying for another four to 5 minutes, or until bright green and just wilted. You may leave a cover on for a minute here and there in between stir frying to help soften the kale. When kale turns bright green it’s about ready to be removed from heat. Test a piece and see if it’s too your liking, if not saute a little longer. Some may like it crisp and some may like it softer.