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Healthy Paprika Kale, Baked Tofu and Almonds

Have you had your greens today? You’ll love them this way—tender ribbons of Italian kale and leeks, gently seasoned with sweet paprika, tossed with cubes of savory tofu, and sprinkled with salty chopped Spanish almonds. Healthy paprika kale, baked tofu and almonds–just what the doctor ordered. This post first appeared on Pressure Cooking Today where I’m a contributor.

Healthy Paprika Kale, Baked Tofu and Almonds | Letty's Kitchen

With shorter cooking time, in very little water, more vitamins stay in your healthy greens. This recipe teaches the trick to perfect vitamin-rich kale in just two minutes in a pressure cooker.

Dark, almost blue-black Italian Lacinato kale, the varietal with flatter bumpy leaves, rocks with nutritious phytonutrients. All edible kale provides more calcium than a glass of milk, and more Vitamin C than an orange. Those green leek slivers contribute even more vitamins, and add the lighter green color contrast.

cutting kale ribbons for Healthy Paprika Kale, Baked Tofu and Almonds | Letty's Kitchen

Sweet paprika’s mild peppery flavor works wonders with kale. And a little sprinkle of acid, like vinegar or lemon juice, magically bumps up the taste of all greens. You’ll like how sherry vinegar’s caramely nutty complexity accents Lacinato kale with mellow sweetness.

With at least 10 grams of protein per serving, tender savory baked tofu is a great addition to this healthy kale and leek dish. Sprinkle crunchy almonds on top, and serve over quinoa for a super-nutritious vegetarian meal.

Kale,  Baked Tofu and Almonds on a white plate, horizontal overhead photo

Healthy Paprika Kale,Baked Tofu and Almonds ~~ notes and details:

  • Italian Tuscan kale goes by more than one moniker–black kale, Cavolo nero, and dinosaur kale. Last week our local store labeled it “dino kale.” Do Tuscan kaleleaves look like dinosaur skin? Hmmm.
  • Use mostly the white part of the leek. Wash the leek carefully as dirt likes to hide between the outside layers.
  • You can buy baked tofu in natural food stores and most well-stocked grocery stores. Or bake your own.
  • Spanish Marcona almonds are blanched, roasted, and salted. Grown in Spain along the Mediterranean coast, Marconas are shorter, rounder, softer, and sweeter, and more expensive than the California variety.
  • I own 2 stainless steel stovetop pressure cookers, my go-to is a new generation Kuhn-Rikon, (affiliate link) and one I’ve had so long you can’t even find replacement parts. If I were to buy a new pressure cooker, I think it would be an electric Instantpot. (Affiliate link.)
  • No pressure cooker? Add 1 cup of vegetable stock to the leeks and kale, cover and simmer about 10 minutes.
  • If you don’t have Marcona almonds, toast regular almonds with olive oil and sea salt. Or sprinkle your paprika kale ribbons with roasted chickpeas.
  • You might also want to try this recipe for Crispy Grill-Roasted Lacinato Kale. Also from the pressure cooker—my kale risotto.

Wishing you a fabulous week–get in the kitchen and cook something delicious!

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  • Karen

    This was amazing Letty! I made it stove top & used crispy baked tofu from I’ll surely be making it again! Reply · 19 July, 2016

  • Karen

    Oops.. It was Reply · 19 July, 2016

    • Thanks Karen! I love cookieandkate too! Will have to try this with her crispy one! I used the store-bought one for quick and easy no muss no fuss! Reply · 20 July, 2016

  • Yes. I think the crenulated nature of Tuscan Kale looks just like dinosaur skin. But I bet kale tastes better. GREG Reply · 20 July, 2016

    • Crenulate–what a wonderful word! Reply · 21 July, 2016

5 from 1 vote (1 rating without comment)

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