Sesame Ginger Tofu with Greens

A celebration of the versatility of tofu with its fragrant, crispy, and delicious blend of ingredients this protein-packed tofu is full of essential vitamins and minerals especially when served on a bed of nutritious greens.

Preparation time: 30 minutes

Yield: Six (6) Servings


  • 2 pounds tofu, firm
  • 1/4 cup olive oil
  • 4-5 cloves of garlic, minced
  • 1 tablespoon apple cider vinegar
  • 1/2 tablespoon ginger, finely grated
  • 1 tablespoon Bragg Liquid Coconut Aminos + 1/2 tablespoon water
  • 1/2 tablespoon toasted sesame oil
  • 1 tablespoon Dijon mustard
  • 3 tablespoons honey or maple syrup
  • 2 teaspoons toasted sesame seeds for garnish

Ingredients (Greens):

  • 2 tablespoons olive oil
  • 24 ounces spinach, chard, kale, or other greens, roughly chopped
  • 4 garlic cloves, minced
  • 1 1/2 teaspoons lemon juice, freshly squeezed
  • Salt and black pepper to taste


Combine and whisk together the oil, garlic, vinegar, ginger, coconut liquid aminos, toasted sesame seed oil, and honey.   Cut the tofu into 1” cubes, add to the marinade, and toss.  Let rest in the refrigerator for 30 minutes.

Preheat the oven to 400°.  Line a large baking sheet with parchment paper, and spread the tofu evenly. Excess marinade may be set aside to heat and use as a sauce. Bake the tofu for 15 min, tossing halfway through, until the edges are browned and crispy.

While the tofu is baking, heat a large sauté pan on medium-high heat.  When the pan is hot, add the oil and sauté the greens until they begin to wilt. Add the garlic, salt, and pepper and stir until the garlic becomes fragrant. Finish with the lemon juice and use as bedding for the baked tofu.