Crispy Kale And Tofu Salad With Coconut
Ingredients
- 1 cup short-grain brown rice
- Salt
- 1/3 cup extra-virgin olive oil
- 1 teaspoon toasted sesame oil
- 2 tablespoons soy sauce
- 1 1/2 pounds kale—stems and ribs removed, leaves chopped
- 1/2 cup unsweetened coconut flakes
- 1/2 pound extra-firm tofu, cut into 1/4-inch cubes (about 2 cups)
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