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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