Recipe of the Month

September 2016: Coconut Kale & Baked Tofu

baked-tofu-with-kale-and-coconut-vegan-by-alexandra-kitchenTalk about getting in your nutrients with one meal! The tofu serves as a filling plant-based protein, the healthy fats from the coconut oil can increase energy, help digestion and strengthen the immune system, and there are lots of vitamins, iron and antioxidants from the kale. Baking the tofu with the oil, Sriracha and soy sauce gives it a rich toasted flavor with a little kick, while the coconut kale adds a little sweetness and crunch. We found broiling for a couple minutes at the end really enhanced the overall texture of this dish, making the kale a little crispy compared to the softness of the tofu. Don’t feel bad about indulging in this nutrient packed dish!

Serves 2-3


  • 1 tablespoon olive oil
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons soy sauce
  • 1-1.5 tablespoon Sriracha
  • 16 ounces firm or sprouted tofu
  • 3 tablespoons melted coconut oil
  • 8 ounces kale, rinsed and chopped (or ¾ bag from Trader Joe’s)
  • Handful unsweetened coconut flakes
  • Jasmine rice, for serving
  • Seasonings of choice: salt, pepper, garlic powder, Emerld’s Asian seasoning


  1. Preheat the oven to 400° F. In a large bowl, mix together the oils, soy sauce, and Sriracha.
  2. Drain tofu and pat dry with paper towels. Cut into 1” cubes, and carefully place them in the bowl. Gently toss the cubes to coat them in the dressing. Let sit until oven finishes preheating.
  3. Lightly oil sheetpan with oil (I used coconut oil). Arrange cubes of tofu on sheetpan, leaving excess dressing in bowl. Bake for 20 minutes.
  4. Place 3 tablespoons melted coconut oil into a large boil. Put remaining oil from tofu bowl through a small strainer into bowl with coconut oil and mix. Add chopped kale to bowl and toss to coat (I used my hands to mix and massages the kale to make it less bitter and tough). Add shredded coconut and seasonings and mix.
  5. Remove the sheetpan of tofu from the oven. Gently, push the cubes with a spatula to loosen. Nestle the coconut kale around the tofu cubes. Return pan to the oven and bake for 12 to 15 minutes or until the kale has wilted and is beginning to crisp and the coconut is golden brown. Broil for 1-2 minutes. Remove pan from oven. Use a spatula to gently toss everything together. Serve over rice.

*To reheat, just heat in oven at 400 degrees.

Adapted from Food52 by Alexandra Stafford