This is the perfect dish for a lazy evening. I used one large bowl, a spatula, tongs, and a sheet pan. And that's it. Best of all, this dish came together entirely from my pantry and fridge, no grocery store trip needed.
I served this dish atop sticky rice, with some fresh tofu rolls and peanut sauce on the side. I loved how the salty peanut sauce complimented the coconut sweetness of the tofu.
Since I cook for two, but this batch is really a dish for four, we had leftovers! The only problem was that Ryan and I were fighting over who gets that last coveted serving. Good news... this will definitely wind up on the table again.
Coconut Kale and Tofu
Ingredients
16-oz firm tofu, pressed and cut into 1" cubes
4 tablespoons melted coconut oil
4 tablespoons soy sauce
1 tablespoon coconut aminos
2 tablespoons Sriracha
16 ounces lacinato kale, coursely chopped
1 cup unsweetened, shredded coconut flakes
Method
Preheat the oven to 400 degrees. Whisk the dressing ingredients together in a large bowl. Add the tofu and let marinate while the oven warms up.
Spray a large sheet pan with cooking spray. Give the tofu a final toss to coat and then remove the tofu with tongs so that you reserve the marinade in the bowl.
Place the tofu in the oven and bake for 20 minutes.
Meanwhile, add the kale to the remaining marinade. Then, when the tofu has reached 20 minutes, move the tofu around with the tongs to make sure that all sides cook evening. Then, add the coated kale on top of the tofu. Sprinkle the coconut over the whole pan.
Turn the oven up to 425 and cook for about 10-15 more minutes, tossing the tofu and kale once or twice. The kale should be crispy when done.
Serve over sticky rice and enjoy immediately!
This recipe was inspired by one found here.
I served this dish atop sticky rice, with some fresh tofu rolls and peanut sauce on the side. I loved how the salty peanut sauce complimented the coconut sweetness of the tofu.
Since I cook for two, but this batch is really a dish for four, we had leftovers! The only problem was that Ryan and I were fighting over who gets that last coveted serving. Good news... this will definitely wind up on the table again.
Coconut Kale and Tofu
Ingredients
16-oz firm tofu, pressed and cut into 1" cubes
4 tablespoons melted coconut oil
4 tablespoons soy sauce
1 tablespoon coconut aminos
2 tablespoons Sriracha
16 ounces lacinato kale, coursely chopped
1 cup unsweetened, shredded coconut flakes
Method
Preheat the oven to 400 degrees. Whisk the dressing ingredients together in a large bowl. Add the tofu and let marinate while the oven warms up.
Spray a large sheet pan with cooking spray. Give the tofu a final toss to coat and then remove the tofu with tongs so that you reserve the marinade in the bowl.
Place the tofu in the oven and bake for 20 minutes.
Meanwhile, add the kale to the remaining marinade. Then, when the tofu has reached 20 minutes, move the tofu around with the tongs to make sure that all sides cook evening. Then, add the coated kale on top of the tofu. Sprinkle the coconut over the whole pan.
Turn the oven up to 425 and cook for about 10-15 more minutes, tossing the tofu and kale once or twice. The kale should be crispy when done.
Serve over sticky rice and enjoy immediately!
This recipe was inspired by one found here.
