BAKED TOFU WITH COCONUT KALE

APP, ENTREE, SIDE DISH, DESSERT?
Entree, Side dish
RELATED DISHES
Coconut Rice
FEEDS HOW MANY?
2
TIME COMMITMENT?
45 minutes
FAST, WEEKNIGHT, WEEKEND?
Weeknight
STAIRMETER?
Light meal, very few ingredients
EQUIPMENT NEEDED?
WHO I MADE IT FOR?
I made this for myself a few weeks ago and spent the entire night so content–feeling full but not disgusting, healthy but not like I compromised taste. I made this again for Ashley Deck one night and upped the spiciness. This is an easy tofu recipe because it involves little to no prep. Based on this recipe from Food52.

INGREDIENTS
Grapeseed oil (1 tablespoon)
Sesame oil (1 tablepsoon)
Coconut aminos (3 tablespoons, can use soy sauce as well)
Sriracha (2 tablespoons)
Firm tofu (16 oz, cut into 1-inch pieces)
Coconut oil (3 tablespoons)
Kale (1 bunch, cut roughly into 1 inch pieces)
Coconut flakes (1 cup)

DIRECTIONS

  1. Preheat oven to 400° F. Whisk together grapeseed oil, sesame oil, coconut aminos, sriracha. Add tofu and gently toss.
  2. Lightly oil sheetpan with some neutral oil. Arrange tofu cubes on sheetpan but leave excess dressing in bowl. Bake for 20 minutes.
  3. Add coconut oil to reserved dressing. Toss kale and coconut flakes with dressing.
  4. Add kale and coconut flakes to pan mixing gently with tofu. Return to oven and bake for an additional 15 minutes until kale is wilted and coconut flakes are golden brown. Remove and serve immediately.

BOTTOM LINE: Tofu haters will concede to this dish.

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