Baked Tofu with Coconut Kale and Rice

Instructions:

1. Step 1:

   Preheat oven to 400°F (200°C). Grease a small baking sheet with cooking spray. Cook rice according to package directions.

2. Step 2:

   In a large bowl, whisk together soy sauce, sesame oil, and sriracha.

3. Step 3:

   Press tofu between paper towels to remove excess moisture, then cut into 1-inch cubes. Add cubes to the bowl and toss to coat. Set aside until oven is heated. When ready, place cubes on the prepared baking sheet in a single layer (reserving any leftover dressing in the bowl). Bake for 20 minutes.

4. Step 4:

   While tofu bakes, place coconut oil in a small microwave-safe bowl and melt in the microwave in 15-second increments, stirring in between (alternatively, melt over low heat on the stovetop). Whisk coconut oil into leftover dressing from marinating tofu.

5. Step 5:

   Remove tough center stems from kale and coarsely chop leaves. Add kale and coconut flakes to the bowl with the dressing and toss to coat.
   

   COOK TIP

   COOK TIP:

   To quickly remove the stems from kale, hold the piece of kale from the stem. Pinch the leaves along the stem so that they fold against the stem. Then, from the base of the stem, pinch the leaves together and glide your fingers down the stem. This should remove the leaves quickly.

6. Step 6:

   Remove baking sheet from oven and gently loosen tofu cubes with a spatula, leaving them on the sheet. Add kale mixture to sheet, allowing it to combine with tofu cubes. Cook for 12 to 15 more minutes, until kale is wilted and starting to crisp up. Remove from oven.

7. Step 7:

   To enjoy, scoop rice into serving bowl and top with tofu and coconut kale.