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+ servings

Roasted Tofu with Savory White Beans, Fennel, and Kale

The perfect meal for a dinner party. Crispy tofu tops off a bed of fresh, zesty kale and creamy beans. It's as satisfying as a steak dinner, but totally vegan!
Prep Time: 40 minutes
Cook Time: 1 hour
Course: Entree
Cuisine: Vegan
Diet: Gluten Free, Vegan, Vegetarian
Keyword: tofu, kale, white beans, elegant, sophisticated, satisfying, dinner party, fennel, onion, garlic
Servings: 4 people
Calories: 495kcal
Author: LM

Equipment

  • Food processor
  • Cast Iron Skillet, Dutch Oven, or large, heavy-bottomed skillet.

Ingredients

For the white beans:

  • 30 oz. white beans (Cannelini, Navy, or Great Northern) rinsed and drained
  • 1 cup fennel roughly chopped with fronds reserved
  • 3/4 cup carrot thickly chopped
  • 3 cloves garlic finely minced
  • 1 tbsp. vegetable bouillon paste. *Use 4 cups low sodium vegetable broth if you are not able to find bouillon paste such as Better Than Bouillon
  • 1 tbsp. olive oil extra virgin
  • 1 tsp. Fresno pepper finely chopped
  • 4 cups water
  • salt and pepper to taste

For the tofu:

  • 14 oz. extra firm tofu pressed and sliced into fillets
  • 1 cup. fennel roughly chopped
  • 1 red onion roughly chopped
  • 1 clove garlic
  • 1 tbsp. neutral oil
  • salt and pepper to taste

For the red pepper sauce:

  • 3/4 cup roasted red pepper chopped
  • 2 tsp. cumin seeds
  • 2 tbsp. apple cider vinegar
  • 1 tsp. Fresno pepper chopped
  • 1 tsp. olive oil extra virgin
  • salt and pepper

For the kale

  • 3 cups kale roughly chopped
  • 1 cup water
  • 1 tsp olive oil
  • salt and pepper to taste

Instructions

For the beans:

  • In a cast iron skillet over medium heat, add the fennel and olive oil. Sauté until fennel just begins to release liquid.
  • Add carrots, garlic, and fresno pepper to the cast iron skillet and toss to combine with the fennel. Sauté until the fennel is translucent around the edges.
  • Increase temperature to medium-high, add bouillon paste, and stir until all the vegetables are evenly coated.
  • Sauté, tossing every minute or so until the bouillon paste begins to caramelize on the outside of the vegetables.
  • Add the beans and stir gently to combine all ingredients.
  • Add water or vegetable broth to the skillet. Add salt and pepper to taste. Reduce heat and simmer beans and veggies over low heat as the other parts of the dish are prepared. You will notice the sauce begin to reduce and thicken as the beans cook. This is normal, but add more water or broth if the sauce reduces too much. Taste and adjust seasonings as necessary.

For the tofu:

  • Preheat oven to 400° and grease an 8 x 10 baking dish with olive oil.
  • Press tofu for 30 minutes to remove moisture, and then slice into fillets.
  • Combine onion, fennel, oil, salt and pepper, and garlic in the bowl of a food processor. Process until the ingredients are finely chopped and amalgamated, but not pureed.
  • Evenly coat the bottom of your greased baking dish with two heaping tablespoons of your onion and fennel mixture.
  • Place tofu fillets on top of the fennel mixture in the pan.
  • Spoon approximately 2-3 more tablespoons of the onion and fennel mixture on top of the tofu fillets. Place in oven and set timer for 15 minutes.
  • After 15 minutes, check tofu. The top and bottom layers of the onion and fennel mixture should just barely be beginning to brown. If so, remove the tofu from the oven. If not, place back in oven for an additional five minutes.
  • Using a spatula, flip the tofu to the opposite side (some of the onion and fennel mixture will fall off) and spoon an additional 2-3 tablespoons of the onion and fennel mixture on the top side of the tofu.
  • Place back in the oven and bake for an additional 15-20 minutes. Again, look for slight browning of the top layer of onion and fennel mixture. At this point, you should also notice slight browning around the edges of the tofu.
  • If browning is occurring, remove tofu from oven, flip again to the opposite side, and spoon remaining onion and fennel mixture over the top.
  • Again, bake for 15-20 more minutes until you observe deep browning of the onion and fennel mixture and of the edges and sides of the tofu fillets. Remove from oven and leave to rest for 5 minutes before serving.

For the red pepper sauce:

  • Wipe out the bowl of your food processor.
  • Combine roasted red pepper, vinegar, cumin, olive oil, and Fresno pepper in the food processor.
  • Process until a smooth, thick sauce is formed.
  • Taste and adjust seasonings if need, adding salt and pepper to taste.
  • Transfer sauce to a microwave-safe bowl or a small saucepan and warm by microwaving for 1-2 minutes or heating on the stove over medium-low heat. Keep warm for serving.

For the kale:

  • In a medium skillet, bring water and olive oil to a boil.
  • Reduce heat and add kale, simmering for 5-7 minutes until kale is wilted but still slightly firm.

For plating (optional)

  • Add a few spoonfuls of beans to a large plate or bowl. Top with a spoonful of the wilted kale. On top of the kale, place two fillets of the roasted tofu. You can either drizzle the red pepper sauce over the whole dish, or serve it on the side.

Nutrition

Serving: 1serving | Calories: 495kcal | Carbohydrates: 74g | Protein: 33g | Fat: 10g | Saturated Fat: 1g | Sodium: 548mg | Potassium: 2136mg | Fiber: 18g | Sugar: 4g | Vitamin A: 9332IU | Vitamin C: 90mg | Calcium: 396mg | Iron: 12mg
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