Creamy Healthy Kale with Cranberries and Buffalo Tofu


What you’ll need:
Frozen kale from Trader Joe’s
Bleu cheese crumbles
Almond milk (we used vanilla)
Dried cranberries
1 lb of tofu ( we used Nasoya lite firm)
Hot sauce (we used Frank’s)

I have been obsessed with kale and buffalo for quite some time now, ever since I first walked into a Whole Foods and visited the hot bar, but when I moved from the city and found that the closest Whole Foods was 20 minutes away, I had to figure out how to prepare my own kale and tofu and that led to numerous recipes that sometimes worked (and a lot of the time didn’t).

At first, with the tofu, I tried to solely bake it, which was an utter failure, since the flour around it just seemed to peel off the minute you tried to flip it — so, I decided to coat the tofu in flour, add some vegetable oil to a wok, and proceeded to place the tofu in there on the high side of medium heat (7-8) on the stove top and let it sizzle, flipping it occasionally for about 10 minutes until all sides were golden brown. While this is browning, preheat the oven to 350.


*Most people think that there’s a need for a ton of oil when doing something like this, but the trick is to coat the wok first with cooking spray and then use a small amount of oil that you distribute on the bottom of the wok to keep the oil usage to a minimum.

Once the tofu is golden brown, line a baking sheet with foil and a small amount of cooking spray and transfer tofu from the wok to the baking sheet. Next, you’ll want to coat the tofu with hot sauce, depending on your preference of spice (and some salt and pepper for taste) — I coated it once, let it bake for about 5 minutes and then coated it again, letting it bake for an additional 5 minutes.**


You will notice while it’s baking that the flour coating seems to be separating, which is fine, you’ll want to take the baking sheet out after the total of 10 minutes is finished and transfer it again to a wok.

*No need for oil here, just place the tofu in the wok on medium heat (6-7).


Once the tofu is firm again, with a crust around it, your buffalo tofu is complete! Remove from wok and serve.

**While your tofu is baking, you can prepare the kale. We happened to have an onion, almond milk, bleu cheese, and sweetened cranberries — which might sound like an odd combination but if you think of the bite of kale, which can sometimes be bitter, pairing it with a dairy product to cut that along with something sweet actually turns out to be the perfect combination.


Chop the onion to your preference, we used small dicing so the flavor traveled throughout and add to a cooking spray coated medium pan on medium heat (6-7). Once the onion starts to turn golden brown, add the almond milk. You will see the milk start to bubble, and that’s when you’ll want to add the kale (we used frozen from Trader Joe’s since it keeps better), salt, and pepper. Once it’s heated throughout, add the bleu cheese and cranberries. This dish is done once the bleu cheese is melted. This kale dish goes great as a side, or as a dip with tortilla chips, pita chips, or crostini.


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