Kale, brown rice and tofu poke salad

Enjoy the perfect blend of kale, nutty brown rice, and flavorful tofu in this refreshing poke salad. A deliciously healthy choice for your next meal!

Ingredients:

• 400g extra firm tofu, packed in water
• 2 cups cooked medium grain brown rice
• 1 bunch kale, chopped
• 1 bunch broccolini, cut into thirds
• 1 large carrot, grated
• 1 cup shelled edamame (soybeans)
• 1 1/2 tablespoons finely chopped, roasted kukui nuts (use toasted macadamia nuts if kukui is unavailable)
• 1 cup fresh ogo seaweed, chopped
• 1/2 cup finely chopped green onion
• 1/2 cup minced yellow onion
• 2 teaspoons minced garlic
• 3 tablespoons olive oil
• 3 tablespoons gluten free tamari
• 3 tablespoons sesame oil
• 2 tablespoons lemon juice
• 1/2 teaspoon Hawaiian salt (or another coarse salt)
• Pinch chili flakes

Instructions:

1. Press tofu by draining it and placing it on a plate lined with two paper towels. Cover the tofu with another paper towel and place another plate on top. Add some weight on the top plate to compress the tofu and remove excess water. Let it sit like this for around 10 minutes. Cut the tofu into small cubes.
2. For the tofu poke, mix green onions, yellow onions, nuts, 1 teaspoon of minced garlic, ogo seaweed, 1 1/2 tablespoons of tamari, sesame oil, 1 tablespoon of lemon juice, salt, and chili flakes in a large bowl. Add the cubed tofu and gently mix. Cover and put in the refrigerator for at least 30 minutes, or up to a day.
3. Steam the kale for approximately 2 minutes until it starts to wilt. Remove from heat immediately. Steam the broccolini for 3 minutes, then steam the edamame for 4 minutes. Combine all steamed vegetables in a large bowl.
4. In a separate bowl, combine the olive oil, 1 1/2 tablespoons of tamari, 1 teaspoon of minced garlic, and 1 tablespoon of lemon juice; whisk together.
5. Mix the grated carrot and brown rice with the steamed vegetables. Toss with the olive oil dressing.
6. Present the rice and vegetable salad in individual bowls and garnish with a portion of the tofu poke.

Summary:

• Calories: 3373 kcal
• Fat: 150 g
• Protein: 153 g
• Carbs: 395 g
• Potassium: 6241 mg
• Magnesium: 1136 mg