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Toasted Coconut Kale Salad with Brown Rice and Lime

I’m not giving you measurements for the ingredients because you’re fully capable of adding how much you want of each item. Also, you don’t have to add all of these items if you don’t want. I personally think this combination is mind blowing, but you can fuck around with it however you want.
Author Molly Patrick of Clean Food Dirty Girl


  • Kale any type, chopped
  • Lime juice
  • Coconut aminos
  • Brown rice heated
  • Thinly sliced red onion
  • Cherry tomatoes cut into quarters or halves
  • Avocado cut into chunks and then slightly mashed

Pan sauted tofu

  • Toasted coconut / sunflower seed mixture (see below)
  • Pan Sautéed Tofu
  • 1 block of firm or extra firm tofu
  • 3 tablespoons soy sauce gluten free if need be
  • 2 tablespoons rice vinegar
  • 2 tablespoons water
  • 5 garlic cloves minced


  1. Chop the kale and place it into a large bowl.
  2. Add some lime juice and coconut aminos, and then massage the kale with your hands until the kale shrinks in size and becomes softer than when you started.
  3. Add some brown rice (I like to heat the rice, you can add it cold if you like), red onion, tomato, avocado, tofu and coconut / sunflower seed mixture.
  4. Mix it all up and dig in.

Here’s how to make the tofu:

  1. Take the tofu out of the package and extract as much liquid as you can. Some people use a tofu press, I use a pie plate and some regular plates to get the job done.
  2. While you’re extracting the liquid from the tofu, make the marinade by mixing together the soy sauce, rice vinegar, water and garlic in a large container (large enough to hold the tofu) with a tight fitting lid .
  3. When the tofu is as dry as you can get it, cut it into bite-sized pieces and add it to the marinade. Fasten the lid, and turn the container upside down so that the marinade coats all of the tofu. Let it marinate for at least 10 minutes, flipping the container upside down intermittently.
  4. When you’re ready to cook it, heat a nonstick or cast iron pan over medium heat for a couple of minutes until the pan is hot. Add the tofu to the hot pan, along with whatever marinade is left, and cook until the tofu is cooked on all sides and slightly browned.
  5. Be gentle when flipping the tofu, especially if you’re not using a non-stick pan because some of the tofu might stick to the pan and get crumbly. If this happens, don't worry about it. It will still taste damn good.

Here's how to make the coconut / sunflower seed mixture

  1. If you toast one cup of shredded coconut and one cup of sunnies you'll have a big enough batch so you don't have to go through the toasting process every single time you want this salad.
  2. This mixture works well on other things too. Add it to toast, top oatmeal with it, add it to sweet potatoes - so many possibilities.
  3. Toast the coconut first and then the sunnies. If you toast them together the coconut will burn before the sunnies are thoroughly toasted.
  4. Be sure to use raw sunflower seeds and dried coconut with no sugar added. I use the small shredded type, but the bigger type of dried coconut (like the kind in my coconut bacon recipe) would work too.

Okay let’s do this!

  1. Heat a cast iron skillet over medium heat for about a minute and then turn the heat down to low.
  2. Add the coconut and stir constantly until it’s evenly browned and smells like pure coconut heaven (it will only take a couple of minutes).
  3. Place the coconut in a bowl and then add the sunnies to the pan.
  4. Stir frequently until they smell fragrant and are evenly browned (they will take about 3-5 minutes).
  5. Transfer the sunnies to the bowl with the coconut and mix them together.
  6. Place in a container and store in the fridge.