• If you need to cook brown rice, start cooking that first according to the package instructions. You can use quick cooking brown rice or substitute white rice for a fast cooking time. About 3/4 cup cooked rice per bowl is suggested, so about 1 cup uncooked rice

To Make the Tofu

• Slice a block of tofu into slabs and add to a bowl with the rest of the ingredients. Let it sit while you make the coconut bacon.
• Once the coconut bacon is done, increase the oven temperature to 400 degrees.
• Lay the tofu slabs out on a parchment paper or silicone mat-lined baking sheet.
• Bake for 20 minutes, then remove and flip each piece.
• Place back in the oven for 10-20 minute until brown and crispy.

To Make the Coconut Bacon

• Preheat oven to 325 F.
• Mix the coconut bacon ingredients together in a small bowl until the coconut is all coated.
• Spread the coconut flakes on a baking sheet in an even layer. They can be made directly on the pan or you can use parchment for easy cleanup.
• Bake for 10 minutes then stir and flip. Spread back into an even layer. Continue baking in 3-5 minute increments until dark golden brown. Watch carefully once it starts turning brown as it will burn very quickly.
• Remove from the oven and let cool on the pan.

To Make the Almond Satay Sauce

• Whisk all ingredients together in a bowl.

To Make the Veggies

• Destem and finely chop the kale. Steam for 1-2 minutes in a steamer basket or in a covered pan with a bit of water.
• Chop the broccoli into florets and steam for 5 minutes in a steamer basket or in a covered pan with a bit of water.
• Grate the carrot using a grated or a julienne peeler.

To Assemble the Bowls

• Start with a base of lightly steamed kale then add the brown rice, broccoli, tofu and carrot.
• Top each bowl with equal amounts of the almond sauce and coconut bacon and dig in.