Crispy Kale-and-Tofu Salad with Coconut

1. 1

   Preheat the oven to 350 and position racks in the lower and upper thirds of the oven.

2. 2

   In a saucepan, combine the rice with 2 cups of water and a pinch of salt; bring to a boil.

3. 3

   Cover and simmer over low heat for 35 minutes, until the rice is tender.

4. 4

   In a small bowl, whisk the olive oil with the sesame oil and soy sauce.

5. 5

   Transfer two-thirds of the dressing to a large bowl.

6. 6

   Add the kale, coconut and tofu; toss to coat, then spread on 2 rimmed baking sheets.

7. 7

   Bake for 25 minutes, until crispy.

8. 8

   Stir once or twice and shift the pans halfway through baking.

9. 9

   Return the mixture to the large bowl and toss with the remaining dressing and rice.

10. 10

    Season with salt and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.