Here’s a healthy and toddler-friendly meal (little tofu cubes for little hands!) inspired by a recipe in Heidi Swanson’s Super Natural Every Day. Baked, marinated tofu, along with crispy kale and toasted coconut sit atop a bed of warm farro. If you liked the kale chips recipe you’ll probably be all over this. I really didn’t measure the marinade ingredients, so taste as you go until you get to a flavor balance you like.

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Chris says:

Well, the kiddo likes it…

Lisa says:

Yeah, he’s inhaling! It’s about time you started posting again, by the way. How many times have we made this?

Chris says:

First time!

Lisa says:

Okay, *I’ve* made this at least three times before, Buster Brown.

Chris says:

But never with the tofu.

Lisa says:

Sigh… really? Okay, yeah, never with the tofu. Which was my idea anyway.

Chris says:

I’m not taking credit for it — even though I want to… yumma.

Lisa says:

I’m taking credit for getting seconds.

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Toasted Coconut and Kale Salad with Baked Tofu
1 16-oz package extra-firm tofu
1/4 cup soy sauce/liquid aminos
1/8 cup rice wine vinegar
1 tbsp sesame oil
1 tsp lime juice
1 tsp sugar
1/3 cup extra-virgin olive oil
1 bunch kale, stems and stalks removed, chopped
1 cup unsweetened large-flake coconut
2 cups cooked farro

Preheat the oven to 400°F.
To prepare the tofu marinade, in a small bowl mix the soy sauce (or liquid aminos), rice wine vinegar, sesame oil, lime juice, and sugar; whisk until incorporated. Cut the tofu into bite-sized cubes, place in a shallow baking dish, and cover with the marinade, ideally for an hour or longer.
When ready, line a shallow baking pan with parchment paper and, using a slotted spoon, transfer the tofu to the pan. Reserve the marinade.
Bake the tofu for 30-40 minutes or until desired firmness, flipping the tofu once to brown evenly.
While the tofu is baking, to prepare the kale and coconut, whisk the olive oil with 3 tbsp of the reserved marinade in a small bowl. Put the kale and coconut in a large bowl and toss well with about two-thirds of the olive oil mixture.
Spread the kale evenly across two baking sheets. Bake in the oven for the last 12 or so minutes with the tofu, until the coconut is deeply golden brown, tossing once or twice along the way. If the kale mixture on the top baking sheet begins to get too browned, move it to the lower rack.
Remove from the oven and transfer the kale mixture to a medium bowl to taste. If it needs a bit more dressing, add some and toss. Place the farro on a serving platter and top with the tossed kale and tofu. Serve warm.

3-4 Servings