In an effort to introduce more tofu into my weekly rotation of meals, I turned to Moosewood Restaurant Simple Suppers, 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 favorite Food52 recipe, and the result is a near sheet-pan supper and a happy union of flavors and textures.
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.
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. —Alexandra Stafford
Preheat the oven to 400° F. In a large bowl, whisk together the oils, soy sauce, and Sriracha. Cut the tofu into 1-inch cubes, and place them in the bowl. Gently toss the cubes to coat them in the dressing. Let sit until oven finishes preheating.
Lightly oil a rimmed sheetpan with about a teaspoon of neutral oil. Arrange cubes of tofu on sheetpan, leaving excess dressing in bowl. Bake for 20 minutes. Meanwhile, whisk the 3 tablespoons of melted coconut oil into the reserved dressing. Coarsely chop the kale, discarding the tough ends. Add the kale to the bowl of dressing along with the coconut and toss to coat.
Remove the sheetpan of tofu from the oven. Gently, push the cubes with a spatula to loosen. Nestle the kale and coconut around the tofu cubes. Return pan to the oven and bake for 12 to 15 minutes or until the kale has wilted considerably and is beginning to crisp and the coconut is golden brown. Remove pan from oven. Use a spatula to gently toss everything together. Serve over rice.