#EatWorthy Sauteed Kale with Caramelized Fennel and Tofu

One of my favorite cooked meals to make when I am enjoying a raw-cooked life!!

#EatWorthy Sauteed Kale with Caramelized Fennel and Tofu

  • Yield: 1 serving
  • Prep: 15 mins


Sauteed Kale with Caramelized Fennel
1/3 bulb of fennel
1 tbsp coconut oil
1 clove of garlic
1/2 bunch curly kale
1 tbsp nutritional yeast
2 tbsp hemp seeds

Sauteed Sprouted Tofu
1 2-in by 4-in block of sprouted tofu (Trader Joe’s makes a great one)
2 tbsp coconut oil
sea salt to taste
pepper to taste
your favorite seasonings


  • Knife and cutting board.
  • Saucepan


Sauteed Kale with Caramelized Fennel

  1. Thinly slice 1/3 of a fennel bulb, mince 1 clove of garlic, and slice 1/2 of a bunch of curly green kale (ribs are okay). Set all ingredients aside.
  2. Heat 1 tbsp of coconut oil on medium heat. Once the oil is hot, add the fennel and saute until the fennel has caramelized.
  3. Now, add the garlic clove and kale. Saute until tender.
  4. Remove the saucepan from the heat, and sprinkle the nutritional yeast and hemp seeds on top. Mix.

Sauteed Sprouted Tofu

  1. Slice the firm sprouted tofu into 1/3-inch thick slices.
  2. Lay each slice onto a heated saucepan (on medium heat), coated in 2 tbsp of coconut oil.
  3. Season tofu heavily with sea salt, pepper, + your favorite seasonings.
  4. Cook until both sides are golden brown. Note that you should periodically move the tofu to ensure it doesn’t stick to the pan.


Share this recipe with your friends <3 <3





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