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Refrigerated
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Found on food52.com
Description
In an effort to introduce more tofu into my weekly rotation of meals, I turned to Moosewood Restaurant Simple Suppers, in which I found a recipe for baked tofu, which the authors describe as the most useful recipe in the book. I combined the recipe with a recipe for roasted kale and coconut from a favorite Food52 recipe, and the result is a near sheet-pan supper and a happy union of flavors and textures. I like to serve this with the coconut rice from that same recipe, which is very simple: 1 cup each jasmine rice (rinsed), coconut milk, and water, and 1/2 teaspoon salt. Bring to a simmer, cover, turn to low, cook 15 minutes, let stand 10 before fluffing with a fork and serving. Note on the kale: The pictures show a different kind of kale, whose name I do not know: Its not lacinato, curly, red, or baby kale—Ive been buying it at my co-op, and its so delicious. The leaves are super soft and sweet.
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| Title: | Baked Tofu with Coconut Kale Recipe on Food52 |
| Descrition: | In an effort to introduce more tofu into my weekly rotation of meals, I turned to Moosewood Restaurant Simple Suppers, in which I found a recipe for baked tofu, which the authors describe as "the most useful recipe in the book." I combined the recipe with a recipe for roasted kale and coconut from a favorite Food52 recipe, and the result is a near sheet-pan supper and a happy union of flavors and textures. I like to serve this with the coconut rice from that same recipe, which is very simple: 1 cup each jasmine rice (rinsed, coconut milk, and water, and 1/2 teaspoon salt. Bring to a simmer, cover, turn to low, cook 15 minutes, let stand 10 before fluffing with a fork and serving. Note on the kale: The pictures show a different kind of kale, whose name I do not know: It's not lacinato, curly, red, or baby kale—I've been buying it at my co-op, and it's so delicious. The leaves are super soft and sweet. |
Baked Tofu with Coconut Kale
Produce
Refrigerated
Condiments
Pasta & Grains
Oils & Vinegars
Nuts & Seeds
The first person this recipe
Found on food52.com
Food52
Baked Tofu with Coconut Kale Recipe on Food52
In an effort to introduce more tofu into my weekly rotation of meals, I turned to Moosewood Restaurant Simple Suppers, in which I found a recipe for baked tofu, which the authors describe as "the most useful recipe in the book." I combined the recipe with a recipe for roasted kale and coconut from a favorite Food52 recipe, and the result is a near sheet-pan supper and a happy union of flavors and textures. I like to serve this with the coconut rice from that same recipe, which is very simple: 1 cup each jasmine rice (rinsed, coconut milk, and water, and 1/2 teaspoon salt. Bring to a simmer, cover, turn to low, cook 15 minutes, let stand 10 before fluffing with a fork and serving. Note on the kale: The pictures show a different kind of kale, whose name I do not know: It's not lacinato, curly, red, or baby kale—I've been buying it at my co-op, and it's so delicious. The leaves are super soft and sweet.
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