Baked Tofu with Kale and Coconut
Ingredients
The tofu and oils
-
1
tablespoon
grapeseed oil (or other neutral oil)
-
1
tablespoon
sesame oil
-
3
tablespoons
soy sauce
-
1
tablespoon
Sriracha
-
16
ounces
firm tofu
-
3
tablespoons
melted coconut oil
The kale and coconut
-
8
ounces
Tuscan (lacinato) kale
-
1
cup
unsweetened coconut flakes
For serving
-
1
cup
coconut rice (see notes above)
Instructions
- Preheat the oven to 400°F.
- In a large bowl, whisk together the grapeseed oil, sesame oil, soy sauce, and Sriracha.
- Cut the tofu into 1-inch cubes and toss them in the bowl to coat with the dressing.
- Let the tofu sit while the oven preheats.
- Lightly oil a rimmed sheet pan and arrange the tofu cubes on it, leaving excess dressing in the bowl.
- Bake the tofu for 20 minutes.
- Meanwhile, whisk the melted coconut oil into the reserved dressing.
- Chop the kale, discarding the tough ends, and add it to the dressing along with the coconut flakes, tossing to coat.
- Remove the tofu from the oven and nestle the kale and coconut mixture around it.
- Return the pan to the oven and bake for an additional 12 to 15 minutes until the kale is wilted and the coconut is golden brown.
- Gently toss everything together and serve over rice.
Nutrition Facts (estimated)
Servings
3 to 4
Calories
350
Total fat
25g
Total carbohydrates
30g
Total protein
15g
Sodium
700mg
Cholesterol
0mg
You might also like