Baked Tofu with Coconut Kale

Food52

Baked Tofu with Coconut Kale Persian Chicken with Tumeric and Lime Persian Chicken with Tumeric and Lime Sheet Pan Chicken Tikka Sheet Pan Chicken Tikka

Photo by Alexandra Stafford/Food52

Tweaks for the littles

Skip the Sriracha for a milder taste and serve over brown rice for a healthier version.

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Ingredients

1 tablespoon grapeseed oil (or other neutral oil)

1 tablespoon sesame oil

3 tablespoons soy sauce

1 tablespoon Sriracha

16 ounces firm tofu

3 tablespoons melted coconut oil

8 ounces lacinato kale or other, see notes above

1 cup unsweetened coconut flakes

Coconut rice for serving, see notes above

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