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Recipes / Veggies and Sides

Garlicky Sautéed Kale with Sesame Seeds & Tofu

Posted November 28, 2017


Makes 4 Servings

  • 1 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 bunch curly kale, tough stems and center ribs removed, washed and chopped (about 10 oz.) OR 10 oz. baby kale
  • 2 Tbsp. raw sesame seeds
  • 2 pinches chili flakes
  • Pinch kosher salt
  • 8 oz. extra-firm tofu, pressed with paper towel, 1/2-inch diced, at room temperature
  • 2 scallions, chopped
  • 1 lime, cut into 4 wedges


Lightly toast sesame seeds in a dry sauté pan over medium heat for 2 min.,
or until golden brown. Set aside.

Heat olive oil in a large sauté pan over medium heat. Add garlic and allow to cook for one
minute. Add kale, tossing it in the garlicky oil. Continue to cook, allowing kale to become
tender. Season with chili flake and salt.

When kale is tender, fold in the tofu and sesame seeds. Serve with a sprinkling of chopped scallion and a wedge of lime.


Recipe courtesy of Ingrid Berger