In my last post, I mentioned giving up meat for lent. Well, I’ve gone one step further. NUBIAMAG has taken the pledge to go meatless on Mondays, and we would love for you all to join us on this journey to healthier bodies and a healthier planet.
You’ve probably heard of Meatless Mondays, but did you know that it was initially launched during World War I? The government launched this national campaign to reduce consumption and help with war efforts.
The movement was revived in 2003 as a public health campaign to help reduce the risk of certain diseases such as cancer, diabetes and obesity. It’s now a global movement with over 36 countries participating and taking the pledge to go meatless.
I’m excited about this challenge and found my first recipe on FoodandWine.com. I love this salad because it has two of my favorite ingredients, kale and coconut. It’s lightly toasted kale, coconut and tofu tossed with brown rice. This dish can double for both lunch and dinner and as busy moms, that’s definitely a bonus!!
So enjoy trying out this salad and send us your feedback or suggested tweaks that we can try with this recipe. We would love to hear from you!
Crispy Kale and Tofu Salad with Coconut
1 cup short-grain brown rice
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)
Preheat the oven to 350° and position racks in the lower and upper thirds of the oven. In a saucepan, combine the rice with 2 cups of water and a pinch of salt; bring to a boil. Cover and simmer over low heat for 35 minutes, until the rice is tender.
In a small bowl, whisk the olive oil with the sesame oil and soy sauce. Transfer two-thirds of the dressing to a large bowl. Add the kale, coconut and tofu; toss to coat, then spread on 2 rimmed baking sheets. Bake for 25 minutes, until crispy. Stir once or twice and shift the pans halfway through baking.
Return the mixture to the large bowl and toss with the remaining dressing and rice. Season with salt and serve right away.