My chef friend Denise Blinn wanted me to try her krispy kale tofu recipe for months. She’s not a vegan, but includes this dish and other options as part of her Meals on Heels lunch delivery service. I was supposed to eat a batch that she made herself, but instead she sent me the recipe… and I tried it right away! 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! If you live in Toronto’s downtown core and either don’t bring your lunch to work, fail to eat a nutritious lunch, or just want a nice change check out Meals on Heels. It’s a steal of a deal!
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.