Laura's Vegan Table

for the tofu + marinade

  • 1 package extra firm tofu
  • 3 tablespoons vegan worcestershire sauce
  • 2 tablespoons liquid aminos or low sodium soy sauce
  • 2 tablespoons olive oil + more for brushing pan
  • chiffonaded mint leaves for garnish

for the kale

  • 1 bunch fresh kale - I prefer Tuscan kale (also called Dino kale) - washed and torn into bite size pieces
  • 1 tablespoon olive oil
  • 4 cloves garlic, thinly sliced
  • salt to taste

for the mushrooms

  • 1 8 ounce package of mushrooms, cleaned and sliced
  • 1 tablespoon olive oil
  • marinade - use some of the marinade from the tofu

for the guacamole

  • 2 avocados
  • juice of 1/2 lemon
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon sea salt

Tofu gets a bad rap for being tasteless. But really it’s just a blank canvas of clean protein that will absorb the flavor of whatever you add to it. A nice, simple marinade and some different textures give this dish depth and flavor. I personally think guacamole goes well with pretty much anything. This light meal is great with some roasted potatoes or other cooked veggies. You can also use any leftovers for a great tasting sandwich the next day. Enjoy!


For the tofu: slice the tofu into 4 equal slices. Mix together the marinade ingredients in a small bowl. Preheat a grill pan and brush it with a little olive oil. When hot, dip each piece of tofu into the marinade and place on a single layer on your grill pan. Grill for a few minutes on each side, adding a little more of the leftover marinade if needed; but reserving some marinade for the mushrooms. Set aside when both sides are lightly browned and have grill marks.

For the kale: heat a large skillet on medium heat. Add the olive oil and when warm, add in the garlic. Sautée the garlic for a minute and then add in the kale. If you have a lid for your pan, cover the pan with the lid for a few minutes to steam the kale a little. Keep sautéeing the kale until tender. Once tender, remove from heat and season with salt. Set aside.

For the mushrooms: In another skillet, add the olive oil. When warm, add in the mushrooms and let them sit on a single layer of the pan. Allow them to brown slightly before turning them over. After a few minutes, turn over the mushrooms to lightly brown the other side. Add in the remaining marinade. Cook for a few minutes more and set aside.

For the guacamole: scoop out the flesh from the avocado and place in a bowl. Add in the lemon juice, garlic powder and salt. Mash with a fork or masher until it has a nice, chunky texture.

To serve, add a layer of the kale, then a few dollops of guacamole. Top with the tofu and then top with the mushrooms. Garnish with some fresh mint. Add more salt and pepper to taste.