Lemon-Tahini Greens with Pan-Fried Tofu


You are going to love this one. It is incredibly tasty, nutritious and is ready in 10 minutes. Seriously, 10 minutes. I like to make extra dressing and save it for salads, dipping veggies, or mixing into garbanzos for a quick hummus.

Directions: Heat the sesame oil for the tofu on medium to medium-high heat, add tofu, salt, and pepper. Toss to coat. While the tofu is getting browned, chop the veggies and add them to a large pan on medium-high heat along with the oil, Braggs and water, cover and let steam. Add all the sauce ingredients (except water) to a food processor and mix until smooth. Add the water a little at a time until it reaches your favorite consistency. When tofu is browned and greens are bright green, add them to a bowl and pour the sauce over it. Or mix it all together in the pan with the greens and warm through. Thats it! Serve it over brown rice for a more substantial meal.


  • ½ package firm tofu, with moisture pressed out (use paper towel to do this), and cut into cubes
  • 1-2 tablespoons sesame oil
  • splash of braggs, soy sauce, or tamari
  • salt and pepper


  • 1 bunch kale, washed and chopped
  • 1 carrot, washed and grated
  • 1 stalk celery, washed and thinly sliced
  • 1 teaspoon sesame oil
  • splash of Braggs Amino Acids, soy sauce, or tamari
  • 1 glug water

Lemon tahini sauce:

  • 1 wedge of lemon
  • 1 garlic clove, diced
  • 1/3 cup tahini
  • 1-2 tablespoons olive oil
  • salt and pepper
  • ¼ cup water (more or less depending on how thick and rich you want it)

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