Kale and Tofu with Coconut

This is one of my favorite sheet pan recipes. It’s from Heidi Swanson’s Super Natural Every Day. She’s such a pro at interesting combinations and there’s something about the soy and coconut and kale all together. It’s so good, and healthy without feeling abstemious. I’ve also made it with broccoli, cabbage, broccolini, brussels sprouts, or a mix–whatever has to get used up.

Recipe

Yield: 3-4 servings

⅓ cup olive oil
1 tablespoon sesame oil
2 tablespoons soy sauce
1 bunch lacinato kale, chopped into
1-inch pieces (or broccoli, cabbage, or cauliflower)
1 block extra firm tofu (10 or 14oz blocks are both fine, use your judgement for what you need to feed your people), cut into one inch cubes
1 ½ cups unsweetened coconut flakes
Rice or farro for serving

Instructions

Get your rice or farro going according to package instructions.

Preheat oven to 350. Line two large sheet trays with aluminum foil or parchment paper. In a large bowl (big enough to hold the kale and tofu) combine the olive oil, sesame oil, and soy sauce. Add the kale, tofu, and coconut flakes to the bowl and using your hands toss everything gently until the kale and tofu are evenly coated with the oil and soy sauce mixture. Divide everything between the two sheet trays and roast 15 minutes. Take a look and see if the kale is starting to look crispy at the edges and the tofu is starting to brown on the bottom. If so, pull it out. If not, give it a stir, maybe switch which tray is on the top and bottom, and bake for another five minutes or so.

To serve, divide rice or farro among bowls and top with kale and tofu mixture