Tasty Tuesday: Kale, Tofu & Apples in Peanut Sauce

I spent every day last week at a workshop; and while all the learning and such was wonderful, I was really super psyched about all the free and tasty catered food they provided every day!  Every morning, I replaced my usual fruit and protein shake with a delightful breakfast burrito!  And every afternoon, I chowed down on the delicious vegetarian-option lunches, which replaced meat with 25 slices of avocado!  And later each afternoon, I enjoyed a delicious mid-afternoon snack, or “second lunch,” as I came to know it, which was usually something along the lines of cookies and more burritos.

Thus, when I got home each day, I could do little besides eat cucumber slices and watch Conan on my DVR.  Not a whole lot of dinner happening last week.

As much as I love eating truckloads of avocado, I was excited to actually start cooking healthy meals for myself again this week.  This kale, tofu, and apple mishmash in peanut sauce is packed with nutrients and tastes scrumptious.

Kale, Tofu & Apples in Peanut Sauce

makes 2 servings


– 1 Tbsp coconut oil

– a big bunch of fresh kale, chopped (I’m talking like 5-6 handfuls)

– 1 6-oz. package of baked tofu (TJ’s makes a good one)

– 1 apple of your choice, cut into bite-sized pieces

– 4 Tbsp peanut butter (I actually used PB2, which is really good for cooking low-fat/low-cal peanut sauces)

– 1-2 tsp lime juice

– 1 tsp honey or agave

– 1 Tbsp almond milk

– a few squirts of Sricha

– sea salt


Heat coconut oil over low heat in a pan (I used my wok for this one).  Add kale and a couple of tablespoons of water, stir, cover, and steam on low for about 6-7 minutes.

Cut tofu into small bite-sized squares, and add to the kale.  Recover and steam a couple more minutes.

Meanwhile, whisk together peanut butter, lime juice, honey, almond milk, sricha, and a health pinch of salt.

Remove pan from heat and add apples.  Stir in peanut sauce so that everything is evenly coated, then serve!!


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