I love KALE! I make deliciously kale baked chips, add in my smoothies or make beef and rice rolls; much like cabbage rolls, etc.

Needless to say, vegetarian kale soup is “must” in my family especially around this time of the year. Well, to be honest, I do make it all year round because I crave it! I know it sounds shocking, but it is true.

click here for more soup and stew ideas

Sometimes I would add smoked sausages, sometimes smoked meat/bones/ribs, but most of the time I make this hearty, earthy vegetarian version.

It is also very simple and light recipe, inexpensive, especially if you are on a tight budget, and guess what even though, Kale is all year round vegetable, it is actually in season during the winter time.

Eat more Kale now, because it is great for your body and mind, raw or cooked; in juices, salads, soups, and stews, etc.

The way I make my vegetarian kale soup may sound more like a stew, because of all the ingredients that I am using in the recipe, but that is why it is so rich in flavor.

Kale soup is done in less than 30 minutes and it tastes absolutely amazing. Last week I made it pretty early, because I am volunteering for a few hours in my boy’s elementary school, so to save the time I made it earlier before I left my house.

With that being said, I ate it at 9 am. Yep! It was a cold morning and it felt so good to eat it right away when it was piping hot.

I hope you try this winter season. If you are a kale lover, then I am sure that you will love this recipe. Please, tag me on Instagram @sandraseasycooking if you make this recipe or any other from my blog. Thank you!

YOU MIGHT LIKE BACON AND KALE SOUP

Yield: Serves 4

Vegetarian Kale Soup

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Vegetarian Kale Soup Recipe

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Ingredients

• 1 tablespoon Olive Oil
• 1/4 Onion, finely chopped
• 1 Celery Rib, sliced
• 1 large Carrot sliced
• 4 potatoes medium size, peeled and cubed
• 3 Cups Fresh Kale roughly chopped
• 4 Cups Vegetable broth (read notes)
• 2 Cups Water
• 1 Vegetable Bouillon Cube, preferably Organic
• Salt and Black Pepper to taste

Instructions

1. In a large pot, put oil with chopped onion and garlic; cook for a few minutes, stirring then add sliced carrot.

2. Peel and cube or quarter potatoes and add to the pot, stir, then add washed and chopped Kale.

3. Pour vegetable stock, water, add bouillon, season with salt and black pepper to taste, stir, cover and cook on medium high heat until potatoes are tender, and not falling apart, about 20 to 25 minutes.

4. Serve hot, or once it's cooled to room temperature pour into the fridge, safe container with a lid. It can be refrigerated for up to 2 days, but it is absolutely the best of it is eaten the same day.

Notes

Yes, you can add other vegetables! I recommend being up to 48 hr in the fridge because I never had this dish longer than 2 days, so I am sticking to what I know accorded by my own taste experience. It is true that it always tastes better when eaten right away.

Yes, you can use frozen Kale, even fresh or frozen Spinach and/or Collard greens is working very well with this recipe.

You can replace vegetable broth with just a water or chicken stock if you are not vegetarian. So, instead of adding 4 cups of vegetable broth you would add 4 cups of water or chicken/beef broth. Same goes for the Bouillon. You can add any that you have on hand.

Also, if I am adding only water and there is no broth of any kind for my soup, I like to add 2 Bouillon cubes and adjust the taste with salt and pepper.

Add smoked sausage or smoked neck bone would work wonders for this dish. (Link in this post is not paid link, I just want to show you visually what product I am referring)

Tex-Mex Grilled Tofu Quesadillas are easy to make and amazingly tasty. Now everyone could enjoy and celebrate meatless meals together because my quesadillas are delightfully delicious.

You will not miss meat at all because these beauties are full of flavor. Even my children loved it, so i do not have to tell you anything else because that is a rare occasion, my friends.

I wanted to create a recipe that if I have a vegetarian friend over, we can serve these fabulous grilled meatless quesadillas. As you all know, we are not vegetarians; however, every once in a while, we have a full-meal without meat.

The best part of warm weather is the outdoor activities! From playing soccer, gardening, as well as grilling. Oh, and we cannot wait to get out and grill!

Soaking up this beautiful weather after a long winter indoors, we break out the grill, and this time we used Pellets. They are made with all-natural, pure flavor hardwoods and absolutely no fillers, binders or preservatives, bringing out the best flavor you could ask.

Tap Here for Tasty Grilled Recipes

You can, of course, make these quesadillas on any grill, even indoor grill skillet. I do not think that they will not taste good; however, when it comes to a flavor grill always wins in my book. Something is rewarding and satisfying when you cook food over an open fire.

I am not a fan of summer, but I think the best part of summer is grilled food, sweet in-season fruit, and freshly picked summer vegetables. Mmmhm! Well, I know that many of you agree!

Hey, if you try making my tasty Tex-Mex Grilled Tofu Quesadillas, please tag me on Instagram @sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your tasty creations. Thank you so much for your love and support.

Meatless Recipes that you might like:

MEATLESS MEATBALLS WITH CAULIFLOWER AND BROCCOLI

MEATLESS CHILI NACHOS

MINI MEATLESS FRITTATA CUPS

PAN-FRIED EGGPLANT WITH MOZZARELLA AND MARINARA

CARAMELIZED ONION TART

Yield: Serves 6

Tex-Mex Grilled Tofu Quesadillas

Tex-Mex Grilled Tofu Quesadillas are easy to make and amazingly tasty. Now everyone could enjoy and celebrate meatless meals together because my quesadillas are delightfully delicious.

Print

Ingredients

• 6 soft tortillas
• 1 pounds Firm Tofu
• 1 cup Guacamole
• 1/2 cup Pico de gallo
• 2 cups Mexican blend cheese, shredded
• 1 cup Refried beans
• 1 tablespoon of oil

Tofu Seasoning:

• 1/4 tbsp chili powder
• 1 tsp Spanish paprika powder
• 1 tsp ground cumin
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp ground black pepper
• 1 pinch ground cinnamon
• 1 pinch ground cloves
• 1 teaspoon sea salt, or to taste

Instructions

Seasoning:

1. Mix all the ingredients for the season and set aside.

Tofu Prep:

1. Open tofu package drain water out and
   take each block of tofu and wrap with thick layers of kitchen paper towels or a
   clean cotton towel. Press slightly and pat dry. Make sure that most of the
   moisture is gone.    
2. Slice into 1/2-inch thick tofu slices,
   and again pat dry each slab with paper towels.
3. Add to the large and flat plate, then
   sprinkle on both sides with prepared seasoning, gently press to coat. Cover and
   refrigerate for 15 minutes.

Grill Prep:

1. Open your pellets bag. I used Classic which is great for almost anything you want in your grill. Flavorful
   and strong. Wood pellets are poured into a storage container also known as a
   hopper. The pellets are then fed into a cooking chamber by an auger that is
   powered by electricity.
2. When ready to cook, smoke setting with
   the lid open.
3. Wait for the fire to start about 5 min, depending
   on the grill type and model.
4. Now, close the lid and increase the
   temperature to the desired temperature and preheat for about 10-15 minutes.
5. I cooked tofu on 350F, so my grill
   temperature was set to 350 degrees.

Grilling:

1. Place tofu in the preheated and ready to
   cook grill to get infused with a real wood smoky flavor.
2. Grill for 5 minutes on each side.
3. Take it off the grill and start
   assembling. Do not turn the grill off yet.
   

Assembling and making quesadillas:

1. On one side of the tortilla evenly spread
   about 1 tablespoon or so of guacamole, spindle freshly chopped pico de gallo, a
   handful of cheese then place grilled tofu on the top. Depending on the side of
   your tortilla, I would say about 4 to 5 slices to cover it. Add just a sprinkle
   more cheese.
2. On the other tortilla spread about a
   tablespoon or two of retired beans, then cover the other tortilla with tofu.
   Making a sandwich. Lightly press and brush with oil.
3. Continue until tofu is gone. You could
   make approximately 3 quesadillas with my method.
4. Place each quesadilla on the hot grill
   and grill for about 4 to 6 minutes on each side or until the cheese is melted
   and grill marks are formed.
5. Slice each quesadilla across making
   trundles and serve immediately with salsa, pico de gallo, and other fixings.
   
   

Notes

Recommended Products

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General Tso’s Tofu is tasty, beautiful and incredibly easy to make.

I can’t even tell you how many times I get the question about tofu so I try to create delicious recipes using this amazing ingredient.

Since it literally does not taste like anything you must flavor it with the seasonings.

In this case, General Tso’s, Asian inspired sauce is a phenomenal addition to tofu.

It not only flavors it but gives umami that you really want. I am only going to suggest eating it right away.

The reason why I am suggesting eating it right away is that it will lose its crispiness if it sits too long.

We all know that General Tso’s is probably the most well known Asian fried chicken recipe of all, but you must give this one a go.

TAP HERE FOR MORE TOFU RECIPES

Also, you must use extra firm or at least firm tofu for this dish.

Softer types of tofu are usually used in soups and stews, although I like to squeeze in firm tofu in my soups as well.

So, the taste of this is a bit sweet, hardly spicy and a whole lot of delicious. It smacks your lips delicious, that is. I have a feeling that you love it.

Well, if you like tofu as well as the flavors of Asian cuisine then I know you will love it.

My husband and I enjoyed it so much that I decided to share this simple and easy recipe.

If you’re following Meatless Mondays’ then, hey, this is a quite perfect dish to make for you and your family.

Hey, if you get the change to make my General Tso’s Tofu, please tag me on Instagram.

@sandraseasycooking with the hashtag #sandraseasycooking.

Thank you so much in advance for all your support. Do not forget to connect on social media with me.

I love seeing your creativity and hearing your thoughts.

RECIPES YOU MIGHT LIKE:

MEATLESS MEATBALLS WITH CAULIFLOWER AND BROCCOLI

MINI MEATLESS FRITTATA CUPS

ROOT VEGETABLE SHEET PAN

PAN-FRIED EGGPLANT WITH MOZZARELLA AND MARINARA

SKILLET GRILLED TOFU SALAD

Yield: Serves 4

General Tso's Tofu

Prep Time: 5 minutes

Cook Time: 15 minutes

Additional Time: 15 minutes

Total Time: 35 minutes

General Tso's Tofu recipe is easy and so tasty. Simple meatless dishes always hit the spot.

Print

Ingredients

Tofu:

• 1 block extra-firm organic tofu
• 1 tablespoon sesame seeds oil
• 1/4 cup soy sauce
• 3 tablespoons cornstarch
• 2 tablespoons oil

Sauce:

• 1 cup chicken broth (alt. vegetable broth for vegetarians)
• 1/2 tablespoon tomato paste
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sriracha
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 2 tablespoons cornstarch (mixed with 2 tablespoons water)/ you can use any other sauce thickener.

Garnish:

• 2 green onions, sliced
• 1 tablespoon sesame seeds
• A drizzle of sesame oil

Instructions

1. Take the tofu out of the container and press the whole block between two plates lined with paper towels and top the whole setup with a heavy can. If you have a TOFU press that is helpful as well. This will press out excess moisture from the tofu and make adding flavor easier. Also, pressed tofu absorbs liquids like soy sauce marinate that we are using much better.. Slice or cube the tofu after pressing.
2. Combine soy sauce and sesame oil together and add over the cubed tofu. Allow it to marinate for 10 to 15 minutes. Try to turn it a few times so it coats every side.
3. Coat the tofu in starch before frying. The alternative to corn starch: You may use arrowroot powder is a fine powder, very similar to cornstarch. It is also gluten-free so if you're sensitive to corn-based products use this powder. It crisps the tofu just like cornstarch, although it might stick to the pan so be aware of that.
4. Set a large frying pan or cast-iron skillet over medium-high heat and add the oil. It should not smoke so allow it to just heat. Cast iron holds a higher temperature so turn the heat just a bit down if you are using a cast-iron skillet.
5. Add the tofu in a single layer. If your skillet is smaller then make it in two batches. Do not overcrowd a skillet. The tofu should sizzle upon contact when you place it in the hot oil, if not wait for a few seconds until it heats up properly. That is why you should add one and see if the oil is hot enough.
6. Fry tofu until it is golden. Wait until the tofu releases from the pan before browning the next side; the underside of the tofu should be golden-brown. Continue frying until all sides are browned and crispy.
7. Place each batch on the kitchen paper towel or wire rack, whichever you prefer.
8. Put the ingredients for the sauce, except for cornstarch and water mixture, in a saucepan and bring to a boil.
9. Meanwhile, combine cornstarch and water and mix until smooth in texture. Slowly add to the lightly boiling sauce while continuously stirring.
10. Cook for a couple of minutes or until sauce thickens.
11. Add crispy tofu to the sauce and coat it well. Garnish with sesame seeds and chopped green onions. Serve immediately. I like drizzling a bit of sesame oil just before serving, but it is optional.

Notes

• If you wish to use store-bought General Tso's Sauce, you are more than welcome.

• Tofu must be extra firm or at least firm for this dish.
• If you are vegetarian using vegetable broth for the sauce

The Best Oil for Frying

• Peanut oil
• Soybean oil
• Vegetable oil
• Safflower oil
• Canola oil
• Corn oil

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• GreenPan Rio 7" Ceramic Non-Stick Open Frypan, Black
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