Quinoa and Kale with Oven Roasted Crispy Tofu - Vegan and Delicious

Credits:
This picture and this recipe (except for my alterations) were taken from:

http://www.gourmetveggiemama.com/2012/11/02/quinoa-and-kale-with-crispy-tofu/

These sites were used as inspiration in my tofu preparation process:

http://www.goodfoodstories.com/2010/09/08/crispy-baked-tofu/

http://www.food.com/recipe/oven-roasted-breaded-tofu-317544

And, just as a side note, this site looks interesting for something to try in the future (marinated tofu):

http://marymakesdinner.typepad.com/

Now, like I said, this recipe is primarily taken from the one I found online and mentioned above.  But, I am going to tell you how I made it.  And, I am going to update the photo with one of my own the next time I make this (and it was a big success so there will be a next time).  Okay, now I am about to get real wordy. If you don't want this much instruction just read the ingredient list and use your intuition.

• 1 cup unprepared quinoa
• 2 cups vegetable stock or vegetable broth
• 1 package extra-firm tofu
• 2 tablespoons soy sauce
• 1/2 teaspoon black pepper
• 2 tablespoons rice vinegar + 1 splash rice vinegar (divided)
• 1 teaspoon corn starch
• 1 teaspoon + 1/4 cup rice flour (divided)
• 6 tablespoons sunflower seed oil (divided)
• sunflower seed oil is my personal preference, but other oils would work
• several drops pure sesame seed oil
• 1 small batch of kale
• 1/2 cup sliced green onions
• 1/8 cup sesame seeds, toasted

To prepare the tofu:

1. Take tofu out of package, discarding excess liquid and rinse tofu.
2. Wrap tofu in a clean, non terrycloth kitchen towel and press between cookie sheets with a couple of books stacked on top.  I got this idea from this site.
   
3. Let tofu sit and drain for between half an hour and one hour.
4. Preheat oven to 400 degrees.
5. Prepare a 9" x 13" cake pan  by coating the bottom with two tablespoons sunflower seed oil.
6. Slice tofu into 1" cubes and place in a medium mixing bowl.
7. In a separate small bowl combine soy sauce, pepper, two tablespoons of sunflower seed oil, and a couple drops of pure sesame seed oil.
8. In a medium mixing bowl combine 1 tsp rice flower, corn starch, and vinegar.
9. Have the 1/4 cup of rice flower ready.
10. Pour the soy sauce mixture over the tofu cubes and toss with your hands to coat the tofu.
11. Scoop the coated tofu pieces out of that bowl with your hands and plop them into the other mixing bowl with the rice flower mixture.  Toss with your hands to coat.
12. Sprinkle the reserved 1/4 cup rice flower over the coated tofu pieces and toss with your hands to coat.
13. Evenly distribute the coated tofu pieces over the bottom of the prepared cake pan.
14. Place cake pan in preheated oven and bake for 30 to 40 minutes, turning tofu pieces every ten minutes with a spatula.  Tofu should be brown and crispy when it is done.  You can test for doneness by popping a piece in your mouth (just make sure it's not too hot first).
15. When the tofu is done, take it out of the oven and set it aside while you finish the kale (the quinoa should be done by now).

To prepare the quinoa (start this when the tofu goes into the oven):

1. Place dry quinoa in a medium pan and rinse by covering with cold water and then draining out the water by tightly holding a fine mesh strainer over the pan and pouring the water out (at least, this is how I did it, you could suggest a more efficient way).
2. Add vegetable stock or vegetable broth.
3. Bring to a boil, cover, reduce heat and simmer for approximately 25 minutes or until liquid is absorbed.
4. When the quinoa is done, remove from heat and let it rest until it's time to serve the meal.  Then, fluff it with a fork just before serving.

To prepare the kale (do this last):

1. To toast the sesame seeds, scatter them across the bottom of a pie pan and place the pan in the oven for approximately 5 minutes.  The oven should still be warm from the tofu that just came out.  You know the seeds are done when they are lightly brown and smell toasted.
2. Wash kale, cut off tough stems, and coarsely chop it.
3. Have the sliced green onions ready.
4. Heat up two tablespoons of sunflower seed oil and a couple of drops of pure sesame seed oil in a large skillet (I used a wok).
5. Add the chopped kale and saute for a couple of minutes.
6. Add the green onion and continue sauteing.
7. Just before the kale is done add the toasted sesame seeds.
8. The kale is done when it turns bright green and is wilted. You can test a piece to see if it is tender enough.  Once it has finished cooking splash in some rice vinegar for extra flavor.

Now you're done!  Serve your tasty vegan meal!