Rice Bowl with Sauteed Kale & Crispy Baked Tofu

Sometimes the things that taste the best are the ones that are the simplest to make. This is a highly requested meal in my house. Rice (mixed with sesame oil and a touch of Bragg’s Amino Acid) topped with baked tofu and kale sauteed with garlic and finished with sesame seeds.

While I love experimenting with new recipes, I always come back to things that are simple, easy, and delicious. This is what I define as my comfort food.

What have you been making lately that is simple, easy, and delciious that brings you comfort?

Recipe:

1 cup rice

2 cups water

2 tsp salt

1 tsp sesame oil

1 tsp Bragg’s Amino Acid

1 tsp avocado oil

1 bunch of kale, cut into small pieces

3 cloves garlic minced

1 block of extra firm tofu

1 tbsp arrowroot powder

1tbsp nutritional yeast

1 tbsp soy sauce

1 tbsp olive oil

Sesame seeds

Preheat oven to 400 degrees. Press tofu between two cutting boards and place a cast iron pan on top (or other heavy object). If you can wait 20 minutes. Cut tofu into 1” pieces and put in a bowl. Add soy sauce and olive oil. Stir to coat tofu. Add in nutritional yeast and arrowroot powder. Toss until all pieces are coated. Place tofu on a cookie sheet lined with parchment paper. Arrange the tofu on the sheet. Place in the oven and bake for 25-30 minutes until golden and crispy.

In a medium sauce pan combine 1 cup of rice, 2 cups of water, and 1 tsp salt. Bring rice to a boil, lower heat to a simmer, cover and cook for 20 minutes or as directed. When rice is finished cooking remove from heat and add sesame oil and Bragg’s.

In a saute pan add 1 tsp avocado oil over medium heat. Add the kale, garlic cloves, and 1 tsp salt to the pan. Cook until kale is bright green in color and just slightly wilted.

Place all items in a bowl and top with sesame seeds.