Brown Rice and Tofu Poke Salad

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 Tbsp 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 tsp minced garlic
• 3 Tbsp olive oil
• 3 Tbsp gluten free tamari
• 3 Tbsp sesame oil
• 2 Tbsp lemon juice
• 1/2 tsp Hawaiian salt (or another coarse salt)
• pinch chili flakes (optional)

Preparation:

1. Drain tofu and place on a plate lined with two paper towels. Cover tofu with another paper towel and top with another plate. Place some weight above the top plate to compress the tofu and squeeze out the excess water. Allow to rest like this for about 10 minutes. Cut into small cubes.
2. To make the tofu poke, combine the green onions, yellow onions, nuts, 1 tsp garlic, ogo seaweed, 1 1/2 Tbsp tamari, sesame oil, 1 Tbsp lemon juice, salt, and chili flakes in a large bowl and toss well. Add the cubed tofu and toss gently to combine. Cover and refrigerate for at least 30 minutes, or up to a day.
3. Steam the kale for about 2 minutes. You want it to just begin to wilt. Remove promptly from heat. Steam the broccolini for 3 minutes. Next, steam the edamame for 4 minutes. Place all steamed veggies in a large bowl.
4. In another bowl, whisk together the olive oil, 1 1/2 Tbsp tamari, 1 tsp garlic, and 1 Tbsp of lemon juice.
5. Add the grated carrot and brown rice to the steamed veggies. Toss with the olive oil dressing.
6. Serve the rice and vegetable salad in individual bowls and top with a serving of the tofu poke.
7. Serves 4.