This krispy kale tofu recipe was passed along from an old friend of mine! It’s the perfect thing to whip up and make large batches of for easy leftovers. Surprisingly, the kale stays crisp after day one. My only addition to the original recipe is chopped apples.
Put simply, this krispy kale tofu recipe is a winner! I almost ate all of it in one day, which is possible sans rice!
krispy kale tofu
This is a simple way to eat more greens and it tastes great, too!
- 1 C short-grain brown rice or basmati
- 1/3 C olive oil
- 1 tsp sesame oil
- 2 tbsp low-sodium soy sauce or tamari
- 1 lb kale chopped, stems removed
- 1 gala apple, chopped into small cubes
- 1/2 C unsweetened coconut flakes
- 1/2 lb extra firm tofu, cut into 1/4" cubes
- sea salt, to taste
Preheat oven to 350°F and place shelves in upper and lower thirds of oven.
Prepare brown rice.
Whisk together olive oil, sesame oil and low-sodium soy sauce. Reserve 1/3 of the dressing, then combine remaining with kale, coconut, apple, and tofu. Toss well, then spread in a single layer on 2 baking pans. Bake until crispy, about 25 minutes, stirring occasionally to cook evenly on all sides. Remove from oven and toss mixture with remaining dressing and the cooked rice.
Season with sea salt and serve warm.
4 thoughts on “krispy kale tofu”
You didn’t include the apple in the recipe instructions? It’s part of the required ingredients but not included in the preparation. Just an FYI!
woops! Well just add it in. I baked it with everything but you can do whatever you want. That’s the magic of cooking
So yummy. Love the apples in it! I couldn’t stop saying “MMMM” the whole time. The tofu didn’t cook for me as quick as everything else so I gave it a quick pan fry once the veggies were done in the oven. Can’t wait to make this again!