Kale Salad with Toasted Coconut and Sesame Oil with Baked Tofu
This recipe is tweaked from Super Natural Every Day by Heidi Swanson.
INGREDIENTS AND QUANTITY
2 cups cooked farro or other whole grain (see recipe for Instantpot Farro)
MARINADE
⅓ cup EVOO (extra virgin olive oil)
1 tsp toasted sesame oil
2 Tbsp tamari OR soy sauce
KALE AND COCONUT
1 large bunch of kale, stems removed and hand-torn into bite size pieces
1 ½ cups unsweetened large-flake coconut
⅔ of marinade
TOFU
1 package extra-firm tofu, drained and pressed, patted dry with a clean towel, divided first lengthwise, each side into 20 equally shaped cubes (handle with care)
⅓ of marinade
¼ tsp granulated garlic
1 Tbsp cornstarch
sea salt, finish to taste
SPECIAL EQUIPMENT
¾ size rimmed baking sheet lined with parchment OR 2 half sheets
¼ size rimmed baking sheet with Silpat or parchment
2 medium size bowls
tofu press
Instantpot
medium size strainer (for farro)
2 ovens, preferred (use built in and free standing ovens) or bake in sequence
PREPARE YOUR MIS EN PLACE
1. Read and reread the recipe.
2. Gather all your ingredients and necessary equipment.
3. Parallel cooking: Start by pressing tofu and cooking farro in InstantPot, then get started on the marinade and prepping kale. Assign tasks to team members.
4. Measure and divide marinade intentionally (⅓ portions) to avoid overdressing or under-seasoning.
INSTRUCTIONS
1. Preheat the larger oven to 350°F . Place a rack on upper and lower third of the oven. Preheat the smaller oven to 400°F for tofu.
2. For MARINADE: in a small bowl or jar, whisk together the olive oil, sesame oil, and tamari. In two separate bowls, toss the kale and coconut each with 1/3 of the marinade. Save the other 1/3 of the marinade for the tofu.
3. BAKING THE KALE AND COCONUT: Spread the kale on one side of the large baking sheet. Spread the coconut on the other side of the large baking sheet. If a large baking sheet is not available, use two smaller baking sheets. Start with the coconut on the top third of the oven, and the kale on the lower third. Bake the coconut and kale for 10 minutes. The coconut will be ready to take out of the oven. Move the kale to the top shelf and bake for another 10 minutes. If the kale on the top baking sheet begins to get too brown, move it to the lower rack.
4. While the kale and coconut are baking, BAKE THE TOFU. To the remaining third of the marinade, add the granulated garlic and mix well. In a medium size bowl, very gently toss the cubed tofu in marinade. Sift cornstarch over tofu and gently toss to coat. Spread the tofu cubes on a Silpat lined baking sheet and bake in the smaller oven for 12 minutes until browned on the edges. Taste. Add a pinch of sea salt if needed.
4. To PLATE, place the farro on a serving platter and gently tossed in kale and coconut. Top with tofu.
CULINARY TIPS
1. Use other whole grains such as wheat berries, barley, quinoa, or brown rice. You may have to adjust cooking times. Farro should be tender, but chewy (not mushy). Drain well to avoid excess moisture which will dilute the marinade.
2. Kale handling: Tearing (rather than chopping) creates irregular edges that crisp better. Even coating: Massage kale lightly with marinade to ensure even seasoning without oversaturating. Visual cue: Kale is done when edges are crisp and centers are still green—not fully brittle.
3. Toasting Coconut: Watch closely: Coconut goes from golden to burned quickly—remove as soon as lightly browned.
4. Tofu Preparation: Press thoroughly: Removing moisture improves browning and texture. Gentle handling: Toss tofu carefully to avoid breaking edges. Cornstarch technique: Sift evenly for light, crisp coating—clumps lead to uneven browning. Doneness cue: Crisp corners, lightly golden surfaces, tender interior.
5. Marinade & Flavor Balance: Sesame oil is potent: Use as an accent, not the dominant fat. Taste before salting: Tamari and soy sauce already contain salt. Layered seasoning: Marinade + roasting + finishing salt builds depth.
6. Common Mistakes: Skipping tofu pressing → soggy tofu; Overcrowding pans → steaming instead of crisping; Too much marinade on kale → limp texture; forgetting coconut in the oven → burned flavor; Over-mixing tofu → broken cubes.
7. Food Safety & Storage: Cooling grains: Cool farro quickly if prepping ahead. Refrigeration: Store components separately; assemble just before serving.
8. Teaching-Kitchen Extensions: Batch-cooking lesson: Farro and tofu can be reused in bowls, wraps, or stir-fries. Protein discussion: Compare tofu, tempeh, and legumes in plant-based meals. Nutrition highlight: Whole grains + greens + plant protein + healthy fats = balanced plate.
