Crispy Kale-and-Tofu Salad with Coconut

INGREDIENTS

1 1/2

lbs Kale-stems and ribs removed, leaves

extra-firm tofu, cut into 1/4-inch cubes (about 2 cups), extra-firm

2 tbsp

Soy sauce

1 cup

Brown rice, short-grain

Salt

1/3 cup

Olive oil, extra-virgin

1 tsp

Sesame oil, toasted

1/2 cup

Coconut flakes, unsweetened