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Crispy Kale-and-Tofu Salad with Coconut

Crispy Kale-and-Tofu Salad with Coconut

Heidi Swanson, author of 2007’s Supernatural Cooking, has actually currently shown she’s a master at producing amazingly healthy and delicious vegetarian dishes with very few active ingredients. Here, she toasts kale, coconut and tofu until gently browned and crisp, then tosses them with wild rice


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How to Make It.

Step 1

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.

Action 2

In a small bowl, whisk the olive oil with the sesame oil and soy sauce. Add the kale, coconut and tofu; toss to coat, then spread on 2 rimmed baking sheets. Return the mixture to the large bowl and toss with the staying dressing and rice.

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