Roasted Tofu with Coconut Rice and Garlicky Kale
A savory, protein-packed recipe that I'd eat on repeat.
I celebrated a birthday last weekend and got to eat out at two fabulous restaurants for the occasion. I am lucky to live within a short driving distance to New York City, so I chose Vic’s (recommended to me by my friend Alex of The New Baguette) for Saturday night’s meal. We went in with my kids, so I wanted a place that felt nice enough for a special occasion, but wouldn’t scoff if they spilled a drink, started fighting, or started making “potions” with any/all condiments on the table (all of which happened, of course). I got the lumache pasta with cauliflower, pickled raisins and Calabrian chilis; it was so good, it was all I could do not to lick the plate clean.
Sunday’s dinner was at a local Thai restaurant that we frequent. My kids ordered coconut rice with their meal, and since then, it’s all I can think about! It was subtly sweet and intensely fragrant, fluffy and perfect alongside spicy food. I’ve made coconut rice at home before, but for some reason, it’s fallen off my radar. Since my birthday dinner, I’ve decided I’ll be adding it back into my meal rotation tout suite, and plan on serving it with some of my other favorites: roasted marinated tofu and garlicky kale. Tofu is an incredible source of plant-based protein, clocking in at close to 10g per serving. If you’re nervous about eating soy, fear not - the misinformation about soy and its purported health risks couldn’t be more off base. Minimally processed soy - such as tofu, tempeh, miso, soymilk and edamame - is incredibly healthful, and may even help prevent certain types of cancer. Kale lives up to its health halo, especially when paired with garlic, both of which contain sulfuric compounds that can help prevent cancer and other chronic diseases, as well nutrients and antioxidants to bolster your immune system and improve heart health.
Here’s the recipe if you’d like to try it, too!
Roasted Tofu with Coconut Rice and Garlicky Kale
Recipe by Lauren Kretzer
Serves 3-4
Ingredients:
Roasted Tofu
1 (14 oz) block extra firm tofu, drained
¼ cup tamari
2 Tbsp extra virgin olive oil
2 Tbsp rice vinegar
2 cloves garlic, minced
1 Tbsp minced ginger
1 Tbsp pure maple syrup
Salt, to taste
Coconut Rice
1 cup basmati rice, rinsed and drained
¾ cup coconut milk
¾ cup water
1 Tbsp pure maple syrup
¾ tsp salt
Garlickly Kale
2 Tbsp extra virgin olive oil
3 cloves garlic, minced
10 cups chopped kale leaves, tightly packed
¼ cup water
1 Tbsp tamari
Salt, to taste
Instructions:
Gently squeeze block of tofu to release excess liquid. Pat dry with a clean kitchen cloth or paper towels. Cut lengthwise into ½” slabs, and then each slab diagonally into 2 triangles.
In a small baking dish or medium sized bowl, whisk together the tamari, olive oil, rice vinegar, garlic, ginger and maple syrup. Place tofu in marinade and gently toss to coat. Let tofu marinate for at least 20 minutes, and up to 1 hour. While tofu is marinating, preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
Place marinated tofu on prepared baking sheet, spooning a small amount of excess marinade on top of each triangle. Roast for 20 minutes, turning halfway – tofu should be golden brown and crisp on the edges. Season to taste with additional salt, if necessary.
While tofu is roasting, make the coconut rice. Place basmati rice, coconut milk, water, maple syrup and salt in a large saucepan. Bring to a boil, stir once, and then immediately reduce heat to low and cover. Let simmer, undisturbed and covered, for 14-15 minutes, or until liquid has evaporated and rice is cooked through. Let rest offheat, covered, for an additional 5 minutes. Fluff with a fork and place in a bowl.
To make kale, heat 2 Tbsp of olive oil in a large pan over medium heat. Add garlic and cook for 1 minute, or until fragrant. Add kale, water and tamari and cook 6-7 minutes, or until liquid has evaporated and kale has wilted and is tender. Season to taste with additional salt, if necessary.
To serve, place a portion of coconut rice in the bottom of a shallow bowl. Top with kale and several slices of tofu. Repeat with remaining ingredients to form additional servings. Serve immediately.
I didn't realize coconut rice was so easy! I can't wait to make these recipes.