The warmer weather has me energized, optimistic, and joyful — I don't want this feeling to go away! So, let's keep the good vibes going with a weeknight recipe that hits the filling and nutrient-dense sweet spot.
I haven't cooked with tofu in over a month, but it's back in my rotation. Why? I made this for dinner the other day, and I'm not ashamed to say there were hardly any leftovers.
I believe everyone should cook with tofu at least once a week. While it might not have as much protein as meat, it's a low cost, versatile ingredient that contains all the essential amino acids your body needs.
Here, tofu is marinated in a pool of soy sauce, sesame oil, and sriracha — I also suggest adding a dash of garlic and onion powder — and then plopped into the oven. After some time, the kale is added to the sheet pan to bake along with the tofu.
There's a hefty amount of sodium from the 1/4 cup of soy sauce. If that's a concern, opt for a low sodium version. And if you want to lower the saturated fat content of the meal, you can always swap out the coconut oil — just make sure to keep in the coconut flakes!
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Until next time,
Take care of yourself, and we'll see you again soon!
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