Ingredients

• 14 ounces 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