Lemon and Rosemary Roasted Tofu and Kale

Oh wow guys. This tofu.

I love roasting tofu. It packs the pieces with flavour and gives them the perfect crispy-outside, meaty-inside texture. It’s probably my favourite way to cook tofu.

But I’ve never thought of roasting kale! Roasting makes it flavourful, a little crispy, so so good. The tofu and kale are marinated in a lemony, spicy, rosemary sauce that is packed with flavour, and will make your house smell fantastic while everything cooks!

One of my favourite things about this recipe? You throw it together and stick it in the oven, giving you just enough time to sneak in an episode of Suits while it cooks!

Adapted from The First Mess 


1 lemon, zest and juice

1 clove garlic, sliced

1 tsp (or more) chili flakes

2 sprigs rosemary, leaves removed and chopped

4 sprigs thyme, leaves removed and chopped

salt and pepper

3 tbsp vegetable oil

1 package firm tofu, cut into 1/2 inch cubes

1 bunch kale, leaves removed and torn into pieces


Preheat oven to 400, and line a baking sheet with parchment paper.

Combine lemon zest, garlic, chili flakes, rosemary, thyme, salt and pepper in a mortar and pestle bowl and grind until it’s a nice paste. Add lemon juice and olive oil and whisk until combined.

Pour about half the marinade into a large bowl. Add tofu cubes and toss until coated. Transfer to baking sheet and roast 20 minutes. Remove from oven, toss the cubes around a bit, and return to the oven to roast another 10 minutes.

Toss the kale in the rest of the marinade and add to the baking sheet. Roast another 10 minutes, until kale is starting to get crispy and tofu is a nice, golden brown.

This can be served hot or at room temperature.

Quick, easy, and healthy, this flavourful meal will add some punch to your Tuesday night!


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  1. Pingback: Meg's Food! | My Favourite Salad

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