The Picky Plate

Food & Wine magazine is probably one of my favorite sources to find good quality recipes. I appreciate the variety of foods they display for readers–there is something for everyone. Recently, I found this recipe for Crispy Coconut Kale Salad w/ Tofu and I knew I wanted to try it. Verdict? Amazing! I really enjoyed it, and although my husband isn’t too fond of kale (he’s a picky guy), I plan to make this again soon. I actually had the leftovers for lunch today

To start, gather your ingredients:

• 1 cup short grain brown rice
• pinch of salt
• 1/3 cup olive oil
• 2 teaspoons toasted sesame oil
• 2 Tablespoons soy sauce
• 1 large bunch Kale- stems & ribs removed, leaves chopped
• 1/2 cup unsweet coco flakes (I personally used 1 cup, love this stuff!)
• 12 oz extra firm tofu, drained & cut into 1/4 in. cubes (about 2 cups)

Directions:

• Preheat oven to 350. Position racks in the upper and lower thirds of oven. In sauce pan combine rice with 2 cups water and pinch of salt, bring to boil. Cover and let simmer on low heat for about 35 minutes- until rice is tender.
• In small bowl whisk olive oil, sesame oil and soy sauce. Transfer half the dressing to a large bowl. Add kale, coconut and tofu. Toss to coat.
• Spread kale mixture onto 2 rimmed baking sheets, bake for 25 minutes until crispy. Stir once or twice and shift pans halfway thru baking.
• Return mixture to large bowl and toss with remaining dressing and rice. Mix well and serve warm.

Enjoy!!