Kale Brown Rice and Tofu Poke Salad
Ingredients
- 14 ounces extra firm tofu, packed in water
- 2 cups cooked medium grain brown rice
- 1 bunch kale, chopped
- 1 bunch broccolini, cut into thirds
- 1 large carrot, grated
- 1 cup shelled edamame (soybeans)
- 1 1/2 tablespoons finely chopped, roasted kukui nuts (use toasted macadamia nuts if kukui is unavailable)
- 1 cup fresh ogo seaweed, chopped
- 1/2 cup finely chopped green onion
- 1/2 cup minced yellow onion
- 2 teaspoons minced garlic
- 3 tablespoons olive oil
- 3 tablespoons gluten free tamari
- 3 tablespoons sesame oil
- 2 tablespoons lemon juice
- 1/2 teaspoon Hawaiian salt (or another coarse salt)
- Pinch chili flakes
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