Alexandra's Kitchen · by Alexandra Stafford★ 5.0
Baked Tofu with Kale and Coconut
NUTRITION · PER SERVING45M COOK
CAL 58%·PRO 82%
CARBS 74G25% OF CAL
16G FIBER13G SUGAR45G OTHER
FAT 88G68% OF CAL
62G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked tofu with crispy kale and coconut, served alongside coconut rice for a complete meal. It's aromatic, plant-based, and satisfying with Asian-inspired flavors.
mainamericanbowltofu🔥 ovendairy freeveganvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 tablespoon grapeseed oil (or other neutral oil)
- 1 tablespoon sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon Sriracha
- 16 ounces firm tofu
- 3 tablespoons melted coconut oil
- 8 ounces Tuscan (lacinato) kale
- 1 cup unsweetened coconut flakes
- Coconut rice for serving, see notes above
At a glance
PER SERVING · TIME 45M
CAL 58%·PRO 82%
CARBS 74G25% OF CAL
16G FIBER13G SUGAR45G OTHER
FAT 88G68% OF CAL
62G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1429mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1477mg
- Calcium
- 1197mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1429MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.