Inspired living

Tofu and Kale Braised in Coconut and Chilli Recipe

Try our Tofu and Kale braised in coconut and chilli recipe

Credit: Adam Guthrie

Enjoy this kale dish seasoned and dressed in cooling coconut milk and spiced up with a little bit of chilli.

Serves: 6



  • 1 bunch kale, roughly chopped
  • 300g firm tofu, chopped into bite-sized cubes
  • 1 small red chilli, finely sliced
  • 1½ cups coconut milk
  • Salt & pepper, to taste
  • Juice ½ lemon
  • 4 cups cooked quinoa
  1. Heat skillet on high heat. Pour ¼ cup water into pan and add kale, tofu and chilli and stir well. Add 1 cup coconut milk and stir. Cover with lid and cook for about 4 mins until kale is dark-green and soft.
  2. Remove lid and add remaining ½ cup coconut milk and stir well. Season with salt and pepper.
  3. Squeeze lemon juice over kale and tofu, turn off heat and cover with lid for a few mins to allow juices to cool.
  4. Serve with cooked quinoa.


Adam Guthrie

Adam is a vegan whose passion for food began with a life-threatening illness and continues today in a lifestyle built around healthy cooking and eating. Adam is a qualified chef and wellness coach who specialises in a wholefood, plant-based diet. Adam shares how to prepare delicious, healthy food for health, energy and vitality. He conducts online healthy eating and wellness programs and gives keynote talks, live cooking demonstrations and cooking classes on the subject of healthy eating and living well.