Enjoying a far-too-brief visit to home and needing salty deliciousness after a day of gardening. I love it here so much. Why do I leave all the time?
CHEF'S NOTE: I added spring onions, smoked almonds and cranberries to the kale salad (along with an asian ginger/garlic dressing). It was delicious. Had it for lunch again today with fresh avocado on top. NEW FAVOURITE.
Ingredients
- 1 block firm tofu, pressed for at least 30 minutes to drain any water
- 1/4 cup white miso
- 1/4 cup maple syrup + 2 tablespoons (divided)
- 1/4 cup low sodium soy sauce
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon chili sauce (or less to taste)
- 1 tablespoon toasted sesame oil
Instructions
Preheat oven to 350 degrees and spray a baking pan with nonstick spray.
Slice the tofu into 1/2-inch thick slabs and lay in a single layer on the baking sheet.
Mix together miso, 1/4 cup maple syrup, soy sauce, vinegar, chili sauce and sesame oil and brush half of the mixture over both sides of each tofu slice.
Bake tofu for about 20 minutes, or until browned and maple-miso sauce starts to caramelize, flipping halfway through, and brushing with a little more sauce if necessary.
Kale and coconut salad
(very slightly adapted from Heidi Swanson's Super Natural Every Day)
80mL olive oil
1-2 teaspoons sesame oil
2 tablespoons soy sauce
100g of kale
85g flaked coconut
250g cooked brown rice (the original recipe uses farro, any grain will do)
(very slightly adapted from Heidi Swanson's Super Natural Every Day)
80mL olive oil
1-2 teaspoons sesame oil
2 tablespoons soy sauce
100g of kale
85g flaked coconut
250g cooked brown rice (the original recipe uses farro, any grain will do)
Preheat the oven to 180°C.
Cut the stems off the kale, remove the biggest stalky ribs and then roughly chop the leaves.
Combine the olive oil, soy sauce and sesame oil in a small jar and shake well to combine.
Combine the kale and the coconut flakes in a large bowl with 3/4 of the dressing and stir well to coat.
Spread the kale and coconut mix in a large baking tray (or two if you need 'em) and bake for about 15 minutes, until the coconut is golden brown - keep an eye on it every 5 minutes or so and stir things around a bit.
Put the kale and coconut mix, the rice and the last drizzle of the dressing into a bowl and toss well.
