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  • 15 oz Extra Firm Tofu
  • 1 tsp Sesame Oil
  • 1/2 cup Eggplant Cubed
  • 1/2 cup Cauliflower Grated
  • 1/2 cup Kale Chopped
  • 2 tbsp Low Sodium Soy Sauce
  • 1 tsp Rice Vinegar
  • 1
  • 1
    Healthy Fat
  • 3
  • 3


  1. Press tofu. Place tofu strips onto multiple layers of paper towels or a clean dishcloth (cheesecloth) on top of a plate or cutting board. Place another layer of paper towels or another clean dish towels or another clean dish towel on top of the tofu. Place a weight on top of this second layer (this could be a large plate with canned foods on top or a stack of plates or hardcover books). Let sit for at least 15 minutes, and then cut the tofu into 1-inch cubes.
  2. Heat sesame oil in large skillet. Place cubed eggplant on the other half. Cook both until lightly browned and tender, approximately 10 to 12 minutes. Remove from the skillet, and set aside, Add kale, soy sauce, and rice vinegar and saute until wilted, approximately 3 to 5 minutes.
  3. Microwave the grated cauliflower in a small bowl with 1 teaspoon of water for 3 to 4 minutes or until tender.
  4. Arrange cauliflower "rice" with tofu, eggplant, and kale in a bowl.