Baking

In an effort to introduce more tofu into my weekly rotation of meals, I turned to <em>Moosewood Restaurant Simple Suppers</em>, in which I found a recipe for baked tofu, which the authors describe as "the most useful recipe in the book." I combined the recipe with a recipe for roasted kale and coconut from <a href="https://food52.com/recipes/26046-crispy-coconut-kale-with-roasted-salmon-and-coconut-rice">a favorite Food52 recipe</a>, and the result is a near sheet-pan supper and a happy union of flavors and textures. <br /> <br />I like to serve this with the coconut rice from that same recipe, which is very simple: 1 cup each jasmine rice (rinsed), coconut milk, and water, and 1/2 teaspoon salt. Bring to a simmer, cover, turn to low, cook 15 minutes, let stand 10 before fluffing with a fork and serving. <br /> <br />Note on the kale: The pictures show a different kind of kale, whose name I do not know: It's not lacinato, curly, red, or baby kale—I've been buying it at my co-op, and it's so delicious. The leaves are super soft and sweet.

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