Best Kale With Baked Tofu And Coconut Milk Recipes

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SAUTEED KALE WITH COCONUT MILK



Sauteed Kale with Coconut Milk image

Kale with coconut milk and ras el hanout--it's delicious!

Provided by Dara

Categories     Side Dish     Vegetables     Greens

Time 20m

Yield 4

Number Of Ingredients 6

1 bunch kale
2 cloves fresh garlic, minced
2 teaspoons ras el hanout
1 pinch salt
1 teaspoon coconut oil
½ cup coconut milk

Steps:

  • Wash kale and shake almost dry. Leave a little water clinging to the leaves. Remove tough stems and coarsely chop or tear the leaves.
  • Mix garlic, ras el hanout, and salt together in a small bowl with a fork.
  • Heat a large skillet over medium-high heat. Add 1/2 of the kale. Stir until starting to steam. Add remaining kale and stir again. Cook until leaves are dark green and wilting, about 5 minutes. Push leaves to one side of the skillet. Add coconut oil to the empty side and let melt. Pour ras el hanout mixture into the pool of oil and stir until fragrant, about 20 seconds.
  • Pour coconut milk into the skillet and stir well. Saute until sauce starts to thicken, 4 to 5 minutes.

Nutrition Facts : Calories 126.9 calories, Carbohydrate 13.1 g, Fat 8.1 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 6.4 g, Sodium 91.4 mg

COCONUT CREAMED KALE



Coconut Creamed Kale image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Heat 2 tablespoons coconut oil in a Dutch oven. Add 2 diced shallots, 1 tablespoon minced ginger, 2 minced garlic cloves and 1/2 sliced seeded Fresno chile; cook until softened. Stir in 10 ounces chopped kale, one 13.5-ounce can coconut milk and 1/4 cup water; season with salt and pepper. Cover and simmer until tender, 12 to 14 minutes. Stir in the juice of 1/2 lime. Top with fried onions.

COCONUT KALE



Coconut Kale image

The kale in this recipe, adapted from Vij's Restaurant, in Vancouver, British Columbia, is rich and fiery, sweet and salty all at once. Grilling softens the texture of the kale without entirely removing the mild bitterness of the leaves, while the marinade of coconut milk, cayenne, salt and lemon juice caramelizes in the heat to create a perfect balance of flavors. Made over a charcoal fire or even in a broiler or wickedly hot pan, it becomes a dish of uncommon flavor, the sort of thing you could eat on its own, with only a mound of basmati rice for contrast.

Provided by Sam Sifton

Categories     easy, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 6

3 bunches kale
3-13 1/2-ounce cans coconut milk
1 tablespoon kosher salt
1 teaspoon ground cayenne
1 teaspoon mild paprika
1/4 cup freshly squeezed lemon juice

Steps:

  • Wash the kale thoroughly and cut out the stalks. Cut the wide leaves into strips the width of the small leaves.
  • In a large pot set over a low flame, heat the coconut milk until it is thoroughly mixed and just lukewarm. Transfer to a large, nonreactive bowl and add the remaining ingredients. Stir in the kale, cover with plastic wrap and refrigerate for at least 4 hours.
  • Heat a grill or a cast-iron grill pan over high heat. Remove the kale from the refrigerator and stir to make sure the leaves are well covered in marinade. Using metal tongs, place the kale on the grill in a single layer. Cook for 45 to 60 seconds, or until the leaves are sizzling, then turn over and grill the other side for another 45 to 60 seconds, or until the leaves have visibly softened. Serve immediately.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 9 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 350 milligrams, Sugar 3 grams

BAKED TOFU WITH PEANUT SAUCE AND COCONUT-LIME RICE



Baked Tofu With Peanut Sauce and Coconut-Lime Rice image

A spicy, fragrant peanut sauce reminiscent of the groundnut stews that are popular across West Africa anchors this recipe. Any protein would be lucky to be doused and marinated in it, but tofu soaks up the peanut sauce's flavors and chars up nicely upon roasting. The tofu's neutral flavor allows the other flavors in the dish to break through. Red miso and fish sauce provide umami, honey lends a subtle sweetness and the lime zest in the coconut rice brightens it all. Finished with pickled peppers and fresh sliced scallions, this dish comes together to make an exciting but quick weeknight dinner.

Provided by Yewande Komolafe

Categories     dinner, weekday, grains and rice, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons peanut or vegetable oil, plus more for brushing the pan and drizzling
2/3 cup lime juice (from about 5 limes), and zest of 1 lime
Kosher salt
8 baby bell peppers or 1 medium bell pepper (any color will do), stemmed and thinly sliced lengthwise
Black pepper
1 cup long-grain rice like jasmine or basmati
1/2 cup full-fat coconut milk
1 cup smooth, natural peanut butter
1 tablespoon red miso
1 tablespoon grated ginger
1 tablespoon fish sauce (optional)
2 teaspoons chopped habanero pepper, stem and seeds removed, or 1 tablespoon sambal
2 tablespoons buckwheat honey or molasses
2 (14-ounce) package extra-firm tofu, drained and sliced crosswise, 1/4-inch thick
3 cups peppery greens, like arugula, mizuna or baby mustard greens
2 scallions, trimmed and thinly sliced

Steps:

  • Heat the oven to 450 degrees and lightly brush a large rimmed sheet pan with oil.
  • In a small bowl, stir 4 tablespoons lime juice with 1/2 teaspoon salt until salt dissolves. Add the sliced peppers, a few cracks of black pepper and set aside.
  • In a small pot, combine the rice with 1 cup water and the coconut milk. Season with salt and bring to a simmer. Cover and cook over medium-low until the rice is just tender, 12 to 15 minutes. Remove from the heat and let sit, covered, until ready to serve.
  • In a medium bowl, whisk 4 tablespoons lime juice with the peanut butter, miso, ginger, fish sauce (if using), habanero, 2 tablespoons oil, 1 tablespoon honey and 3/4 cup water. Stir until smooth and season to taste with salt.
  • Arrange the tofu pieces in a single layer on the oiled baking sheet and season with salt. Spoon about 2 tablespoons of the peanut sauce over each, covering the top and allowing the sauce to run down and coat the sides. Drizzle the tops with some oil, and roast until glaze is set, deep brown and caramelized along the edges, 18 to 20 minutes. Add the remaining lime juice and 1 tablespoon honey to the leftover peanut sauce in the bowl to make the dressing; set aside.
  • Divide the greens among bowls. Add the lime zest and half the sliced scallions to the rice, then fluff with a fork. Top the greens with the rice, then the tofu. Spoon the peanut dressing over everything, and garnish with the drained pickled peppers and remaining sliced scallions.

KALE WITH BAKED TOFU AND COCONUT MILK



Kale with Baked Tofu and Coconut Milk image

When I lived on islands in the Pacific, I often saw greens served in coconut milk that was usually added to the dish near the end of the cooking. This added a tasty richness to the greens. In this recipe I combined TOFU baked in a spicy dressing, KALE (a tasty winter green), and COCONUT MILK to add richness to the dish. This is served with rice cooked with coconut milk. This turned out to be a delicious combination that will be on our table again. We were all pleased with this one.

Provided by J. White Harris @JWhiteH

Categories     Other Side Dishes

Number Of Ingredients 14

DRESSING:
1 tablespoon(s) grapeseed oil or other neutral oil
1 tablespoon(s) sesame oil
3 tablespoon(s) soy sauce
1 tablespoon(s) sriracha sauce
THE TOFU & KALE:
16 ounce(s) firm tofu
3 tablespoon(s) melted coconut oil
1 bunch(es) curly kale, about 16 ounces
2 can(s) coconut milk
COCONUT RICE:
1 cup(s) long grain rice, uncooked and washed
1 cup(s) coconut milk, (from the 2 cans above)
1 cup(s) water

Steps:

  • Preheat the oven to 400-F.
  • In a large bowl, whisk together the dressing oils, soy sauce, and Sriracha. Cut the tofu into 1-inch cubes, and put them in the bowl. Gently toss to coat the tofu in the dressing. Let this sit while the oven heats up.
  • Lightly oil a rimmed sheet-pan with about a tsp of neutral oil. Arrange the tofu cubes on the sheet-pan, leaving the excess dressing in the bowl. Bake for 20 minutes.
  • Meanwhile, whisk the 3 Tbsp melted coconut oil into the reserved dressing. Coarsely chop the kale, discarding the tough ends. Add the kale to the bowl of dressing and toss to coat.
  • Put the kale into a large pot or wok along with 1 cup of water, cover and heat on medium heat until kale is wilted and is tender.
  • Put 1 cup washed long grain rice, 1 cup water, 1 cup of the coconut milk, and 1 teaspoon salt in a rice cooker or pot and cook till done.
  • Remove the sheet-pan of tofu from the oven. Gently push the cubes with a spatula to loosen. Add the tofu to the kale along with the rest of the coconut milk. Heat until the coconut milk comes to a boil then remove from heat and transfer to a serving bowl. Serve with coconut rice.

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