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“I had some leftover kale and some leftover tofu from another recipe I tried here, so decided to get inventive. I figure it serves 4 as a side, two as a main, and three with bringing it to work for lunch (er, three days I can enjoy it there) NOTE: The system doesn't recognize Gyoza sauce, so I substituted in teriyaki sauce. USE GYOZA sauce if you have the option. It is carried in All large grocery stores that I've seen lately. Otherwise play around with teriyaki or soy; but I think the gyoza will help you the best. This tofu I'm using is a crumbly sort; I decided to go with the flow and let it crumble. Not that I had any choice... Feel free to experiment with a more shape-retaining brand. ;) Prep time includes cooking time.”

Ingredients Nutrition


  1. Your option to skin the potatoes or not. Cut into chunks, making the quicker cooking vegetbles in large chunks and the others in small bite size chunks.
  2. Simmer in water until you can cut the larger chunks with a spoon without effort, but still au dente.
  3. Using a slotted spoon, fish out the veggies, and use the spoon to test them, and to cut those that are larger into bite size pieces.
  4. Fish out the garlic, and smash the cloves with the slotted spoon. Add all these ingredients together.
  5. Gently toss with the allspice and the ground pepper, set aside.
  6. In a large skillet, heat olive oil at medium. Add the kale, mushrooms, miso, half the gyoza sauce, and hot pepper sauce if you like. Stir periodically.
  7. Meanwhile mix the tofu with the mustard and the rest of the goyuzu. The kale will take about 10-12 minutes to cook; atfter about 8-10 minutes of this, add the tofu and its seasonings. Stir.
  8. When done, fold over the root vegetables, and gently toss. Serve immediately, or if you are bringing this into work for lunch as I will, nuke for a couple minutes and enjoy.

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