I recently picked up some local, organic Vidalia onions and thought up this recipe as a way to use them. Sweet Vidalia onions are great baked or grilled – they have none of the bite that traditional onions have so you can eat them by the slice. This is a really quick, healthy vegan recipe that is perfect for a weeknight meal that won’t weigh you down. I also make another Teriyaki Tofu recipe, but that requires a little more time because I fry the tofu prior to baking. This is a much quicker recipe that works well with small cubes of tofu because you don’t necessarily need the crunch you get from pan frying.
- 1 (8 oz.) package extra-firm tofu (preferably cut into cubes)
- 2 large Vidalia onions
- 2 large bunches of kale (about 10 oz.), torn or chopped into bite-size pieces
- About 1 cup teriyaki sauce
- Put a large pot of water to boil. Preheat the oven to 400 degrees.
- Drain your tofu and chop into cubes if necessary. Place on a kitchen towel, wrap and press gently; let sit as you prepare the other ingredients.
- Prepare a baking sheet by lining it with foil. Slice the onions (discarding or saving the greens) and lay on the baking sheet. Place the drained tofu on the baking sheet in a single layer. Cover the onions and tofu with teriyaki sauce – use just enough teriyaki sauce to coat the tofu and onions and toss gently. Place in the oven and bake for about 15 minutes until tender and lightly browned.
- Meanwhile, when the water comes to a boil blanch the kale by placing it in the boiling water for a few seconds, just until bright green and tender. Remove from the heat and drain immediately.
- Serve the hot tofu and onions over a bed of kale. Drizzle with more teriyaki sauce if needed.