Vegan Recipe: Smoky Tofu, Kale & Ginger Stir Fry

Vegan Recipe: Smoky Tofu, Kale & Ginger Stir Fry

If you’ve only got 15 minutes to chop, cook, eat and go, this is a great recipe for you, but if you want to include the tofu, you’ll ideally need to marinate it overnight.

You need:

Firm tofu
Colgin liquid smoke
Soy sauce

Sesame oil
Rapeseed oil

Red pepper
A bit of freshly peeled, roughly chopped ginger
A luscious spoonful of tamarind paste
A slightly smaller spoonful of sumac seasoning

Chop the tofu and put it in an airtight container. Add a splash of liquid smoke and some soy sauce, lid it, then whack it around to coat the tofu. Refrigerate for at least 30 minutes, ideally overnight.

Chop up all the veg into desirable chunks. Pop a splash of both oils in a wok and heat until steamy. Throw in the ginger and cook for a few seconds until it starts to brown, then chuck everything else in and cook for a few minutes until the kale has wilted and everything is hot, happening and looking ready to nom.

Serve to warm plates and have additional soy sauce on the side in case you want it wet. Make a proper effort to eat with chopsticks then lick the plate.


There are no hard and fast rules with my suggested ingredients. I’ve linked some of the more unusual ones to a random selection of websites just to help you find out more about them. If you don’t have something, substitute it and above all, have fun, keep it vegan and eat well.