Hummus Tofu with Kale Fried Rice – Vegan MoFo Day 11!

Despite the fact that the title of this post sounds like a very stereotypical “vegan” meal, it was very tasty. And my husband enjoyed it too, so it’s not like I have some form of vegan Stockholm Syndrome.

The prompt for today was “Focus on a Nutrient” and I chose to focus on calcium. Calcium is one of those things that you get a lot of questions about. “You don’t eat dairy?! Won’t your bones rot?! What about cheese, surely you can eat this cheese, else you won’t have any calcium!” no!!! You do not need dairy in order to get enough calcium.

The NHS recommends that adults need 700mg of calcium per day and according to the Cron-o-meter website – this meal has all 700mg in it! And if you have tea or coffee throughout the day, or cereal with milk – a lot of plant-milks are fortified with calcium too, giving you even more. This meal has more calcium than you’d get in a cheesy pizza or whatever else people think has “calcium” in.

This Hummus Crusted Tofu is absolutely wonderful. Hummus isn’t only useful as a dip! I made my own hummus because it’s super easy, but feel free to use shop bought if you like.

I also used a whole 200g of kale, which seems like a lot when you put it in the pan – but it reduces in size a LOT when you cook it! So don’t worry.

I made the kale garlicky, and added sundried tomatoes and sriracha for an extra kick! If you don’t have sriracha, add a little cayenne powder.

Hummus Crusted Tofu with Kale Fried Rice


    For the Tofu


  • 1 can chickpeas, drained
  • 2 tsp tahini
  • 3 tsp lemon juice
  • 2 tsp olive oil
  • 1 clove garlic, crushed,
  • 3 tsp water
  • 1 block firm tofu, drained and pressed
  • 100g breadcrumbs
  • 1 tsp dried chilli flakes
  • For the Rice

  • 200g curly kale
  • 150g uncooked rice
  • 50g sundried tomatoes, chopped
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 tbsp soy sauce
  • 1 tsp sriracha


    Preheat the oven to 200C/390F
  1. Cook the rice your preferred way, and set aside.
  2. Slice the tofu in half lengthways, then into four triangles, then cut each of those triangles in half again – leaving 16 triangles.
  3. To make the hummus, add all the ingredients to a food processor and blend until smooth. Add extra water if needed, and season with salt and pepper.
  4. Dip each piece of tofu in the hummus (use a knife to make sure it’s all covered), and then in the breadcrumbs. Place on a baking sheet.
  5. Continue until all the tofu is covered, and place in the preheated oven for 20 minutes. After 20 minutes, remove, and very gently flip the tofu. Put back in the oven for another 20 minutes.
  6. Meanwhile, in a large frying pan, fry the onion and garlic until soft.
  7. Add the kale and let cook down until it halves in size.
  8. Add the sundried tomatoes, soy sauce, and sriracha to the kale.
  9. Finally, add the rice and mix through. Turn the heat up to allow it to become slightly crispy.
  10. Serve by placing the tofu on top of the kale rice!


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