Baked Tofu with Kale on Coconut Rice

 

This image is uninspiring, I know. It's just so hard in the winter months to make and shoot food while the sun is still in the sky; pictures are always best when taken in natural light.

 

Anyway, I really enjoyed this recipe. From the no fuss, salty, chewy tofu, to the crispy kale, all atop creamy rice - it's all good. It also made some decent leftovers, which is saying a lot, as I dislike most forms of leftovers.

 

I served mine over rice made with coconut milk, this is of course optional. The original recipe called for coconut flakes to be added to the kale before baking, though didn't add them this time I'm certain they would be delicious so I left them in the recipe below. 

 

Baked Tofu with Coconut Kale

1 Tbsp grapeseed oil (or other neutral oil)
1 Tbsp sesame oil
3 Tbsp soy sauce
1 Tbsp Sriracha
16 ounces firm tofu
3 Tbsp melted coconut oil
1 bunch kale
1 cup unsweetened coconut flakes (optional)

 

1 cup rice

1 cup coconut milk (or use the whole can and then add enough water to make 2 cups)

1 cup water

½ tsp salt

 

Rinse rice with cold water 3-4 times until the water stays mostly clear. Combine rice with coconut milk, 1 cup water, and 1/2 teaspoon salt. Bring to a simmer, cover, turn to low, cook 15 minutes, let stand 10 before fluffing with a fork and serving. 

 

Preheat the oven to 400° F. In a large bowl, whisk together the oils, soy sauce, and Sriracha. Cut the tofu into 1-inch cubes, and place them in the bowl. Gently toss the cubes to coat them in the dressing. Let sit until oven finishes preheating.

 

Lightly oil a rimmed sheetpan with about a teaspoon of neutral oil. Arrange cubes of tofu on sheetpan, leaving excess dressing in bowl. Bake for 20 minutes. Meanwhile, whisk the 3 tablespoons of melted coconut oil into the reserved dressing. Coarsely chop the kale, discarding the tough ends. Add the kale to the bowl of dressing along with the coconut and toss to coat.

 

Spread the kale on one or two baking sheets (as needed) and put in the oven. Bake for 12 to 15 minutes or until the kale has wilted considerably and is beginning to crisp and the coconut is golden brown. Remove pan from oven. Use a spatula to gently toss everything together. Serve over rice.

Please reload