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Kale Quinoa Bowl with Maple Sriracha Tofu

  • Author: Adapted from the New York Times by Stephanie Bosch


  • ½ cup quinoa, rinsed and drained
  • 2 tablespoons unseasoned rice vinegar
  • 1 ½ tablespoons white miso
  • 1 tablespoon mirin
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons grapeseed oil
  • 1 tablespoon sriracha, plus more for drizzling
  • 1 (1-inch) piece fresh ginger, peeled and finely julienned or grated
  • 1 small bunch curly kale, ribs removed, leaves chopped (about 4 packed cups)
  • 1 (14-ounce) package extra-firm tofu, drained and cut into 3/4-inch cubes
  • 2 tablespoons Agave nectar, or maple syrup, for serving


  1. In a small saucepan, combine the quinoa with 3/4 cup water. Bring to a boil over high heat, then cover and cook over medium-low until the water is absorbed, 10 to 12 minutes. Turn off the heat and let sit for 10 minutes. Fluff it with a fork.
  2. Meanwhile, in a large bowl, whisk together the vinegar, miso, mirin, sesame oil, 2 tablespoons grapeseed oil and 1/2 teaspoon sriracha. Stir in the ginger.
  3. Add the kale, massage it with the dressing and set aside to marinate. Spoon the cooked quinoa onto the kale and toss to coat.
  4. In a nonstick skillet, heat the remaining 2 tablespoons grapeseed oil over medium. When the oil shimmers, cook the tofu, turning occasionally, until crisp on all sides, about 15 minutes. Transfer to a paper towel-lined plate to absorb any excess oil.
  5. In a medium-size bowl, mix 2 tablespoons of agave nectar and 1 tablespoon of sriracha together until combine.   Add tofu and coat well.  
  6. Toss tofu over the kale salad.