Vegan Tofu with Kale, Carrots & Peanut Dressing

 Great flavors! To expedite the time it takes to make this dish, chop ingredients before getting started.  

  •  1 (1 pound) package extra-firm tofu, drained and squeezed dry   
  • 4 cups cooked brown rice (page 174), or a bag frozen brown rice 
  • 1 large bunch kale, tough spines over ¼” removed, leaves chopped
  • 2 carrots, peeled, julienned 
  • Peanuts, chopped for topping (optional)    
  • Toasted sesame seeds for topping (optional)

Green onions, slivered and chopped for topping (optional)  Squeeze excess water from tofu and pat dry. Cut into cubes and then place in a shallow container with a top. Mix marinade ingredients (see below) and pour over tofu. Cover container and roll tofu around in marinade. Place in refrigerator and marinate for at least an hour, if not overnight.  Mix together ingredients for peanut butter dressing (see below) and set aside. If dressing seems too thick, just add water a tablespoon at a time until dressing becomes fluid. Prepare vegetables for cooking. Tofu can be cooked while kale and carrots are steaming so all is hot and ready at the same time.  Heat nonstick skillet to medium-low heat. Drain marinade off of tofu and save. Add tofu to skillet and brown on each side. Add remaining marinade and heat. Steam kale and carrots in steamer basket for 5 minutes. Remove kale and carrots from pan and place in bowl and add 2 tablespoons of peanut dressing at a time and toss. Keep adding until a light coating of dressing has covered the vegetables.  Put kale and carrots with dressing over brown rice then add tofu and any remaining marinade from the skillet. Top with chopped peanuts, or sesame seeds or green onions and enjoy!

Spicy Marinade

  • 1 tablespoon sesame oil     
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon agave nectar or sugar 
  • ½-1 teaspoon chili oil
  • 2 tablespoons vegan Worcestershire
  • 1 tablespoon oil or ¼ cup vegetable broth

Peanut Butter Dressing

  • 3 tablespoons peanut butter, creamy or crunchy    
  • ¼ cup warm water 
  • 2 tablespoons soy sauce or tamari 
  • 1 tablespoon chili sauce or ketchup 
  • ½ teaspoon chili oil or red pepper flakes 
  • 1 teaspoon agave nectar or sugar


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.