Ingredients

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160g Oriental Tofoo cubes

2 tbsp coconut oil

200g Kale, shredded

1 red chilli, thinly sliced

1 clove of garlic, peeled and thinly sliced

1 tbsp soy sauce

1 tbsp Demerara sugar

20g flaked coconut

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Roasted Coconut Tofoo and Kale Tray bake

Serves 2 • Prep 10 min • Cooking

Roasted Coconut Tofoo and Kale Tray bake
Ingredients

Underline

160g Oriental Tofoo cubes

2 tbsp coconut oil

200g Kale, shredded

1 red chilli, thinly sliced

1 clove of garlic, peeled and thinly sliced

1 tbsp soy sauce

1 tbsp Demerara sugar

20g flaked coconut

Method

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1. Preheat the oven to 200°C/180Fan/Gas 6.

2. Warm the coconut oil until its liquid.

3. Place the warmed oil, Tofoo, kale, chilli, garlic, soy sauce and sugar in a large bowl and toss together

4. Arrange onto a large non stick baking tray and cook for 20 minutes until kale is beginning to crisp around the edges, toss well, scatter with the coconut flakes and return to the oven for 5 minutes, divide between 2 bowls to serve.