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Baked Tofu and Coconut Kale with Coconut Rice - Emi Ponce de Souza

Date Added: 9/11/2019    Source:

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  • 2 Tb grapeseed oil (or canola oil, or another neutral oil)
  • 2 Tb sesame oil
  • 6 Tb soy sauce
  • 2 Tb Sriracha (or adjust to taste)
  • 2 lbs firm tofu
  • 4 Tb melted coconut oil (you can use grapeseed oil in a pinch, but the coconut oil goes beautifully with the whole dish)
  • 1 lb kale, leaves roughly chopped
  • 1 large baked sweet potato (optional, though my hubby actually prefers 2 sweet potatoes in this for the tofu-to-sweet-potato ratio. See notes below for quick “bake”)
  • 1.5 cups unsweetened coconut flakes
  • 1 cup sliced almonds

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