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kale with baked tofu and coconut milk

JWhiteH avatar
Recipe by
J. White Harris
@JWhiteH
Gallatin, TN

When I lived on islands in the Pacific, I often saw greens served in coconut milk that was usually added to the dish near the end of the cooking. This added a tasty richness to the greens. In this recipe I combined TOFU baked in a spicy dressing, KALE (a tasty winter green), and COCONUT MILK to add richness to the dish. This is served with rice cooked with coconut milk. This turned out to be a delicious combination that will be on our table again. We were all pleased with this one.

yield serving(s)
prep time 20 Min
cook time 45 Min
method Stove Top

Ingredients For kale with baked tofu and coconut milk

  • DRESSING:
  • 1 Tbsp
    grapeseed oil or other neutral oil
  • 1 Tbsp
    sesame oil
  • 3 Tbsp
    soy sauce
  • 1 Tbsp
    sriracha sauce
  • THE TOFU & KALE:
  • 16 oz
    firm tofu
  • 3 Tbsp
    melted coconut oil
  • 1 bunch
    curly kale, about 16 ounces
  • 2 can
    coconut milk
  • COCONUT RICE:
  • 1 c
    long grain rice, uncooked and washed
  • 1 c
    coconut milk, (from the 2 cans above)
  • 1 c
    water

How To Make kale with baked tofu and coconut milk

  • 1
    Preheat the oven to 400-F.
  • 2
    In a large bowl, whisk together the dressing oils, soy sauce, and Sriracha. Cut the tofu into 1-inch cubes, and put them in the bowl. Gently toss to coat the tofu in the dressing. Let this sit while the oven heats up.
  • 3
    Lightly oil a rimmed sheet-pan with about a tsp of neutral oil. Arrange the tofu cubes on the sheet-pan, leaving the excess dressing in the bowl. Bake for 20 minutes.
  • 4
    Meanwhile, whisk the 3 Tbsp melted coconut oil into the reserved dressing. Coarsely chop the kale, discarding the tough ends. Add the kale to the bowl of dressing and toss to coat.
  • 5
    Put the kale into a large pot or wok along with 1 cup of water, cover and heat on medium heat until kale is wilted and is tender.
  • 6
    Put 1 cup washed long grain rice, 1 cup water, 1 cup of the coconut milk, and 1 teaspoon salt in a rice cooker or pot and cook till done.
  • 7
    Remove the sheet-pan of tofu from the oven. Gently push the cubes with a spatula to loosen. Add the tofu to the kale along with the rest of the coconut milk. Heat until the coconut milk comes to a boil then remove from heat and transfer to a serving bowl. Serve with coconut rice.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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