Cooking Time: 25 Minutes

Ingredients :

2 tablespoons soy sauce
1 tablespoon maple syrup
2 tablespoons curry powder
1 pound firm tofu, cut into 1-inch cubes
¼ cup unsweetened shredded coconut
1 head cauliflower, cut into 1-inch florets
1 (15-ounce) can chickpeas, drained and rinsed
1 bunch (about 12 ounces) kale, stemmed and chopped
1 (13-ounce) can coconut cream
Canola oil cooking spray

Directions :

1. In a bowl, combine the soy sauce, maple syrup, and curry powder. Place the tofu cubes in a resealable bag and pour in the marinade. Seal the bag and let the tofu marinate for 30 minutes at room temperature.
2. Put the coconut in a medium bowl. Remove the tofu cubes from the bag, reserving the marinade, and dredge the tofu in the coconut.
3. Put the cauliflower, chickpeas, and kale in large bowl. Add the reserved marinade and the coconut cream. Stir until well mixed.
4. Lightly coat the air fryer basket with cooking spray. Evenly arrange the coconut-coated tofu cubes in the basket. Using a slotted spoon, transfer the cauliflower mixture to the sheet pan, reserving the excess coconut sauce.
5. Install a wire rack on Level 1. Select AIR FRY, select 2 LEVEL, set the temperature to 400°F, and set the time to 25 minutes. Press START/STOP to begin prehearing.
6. When the unit has preheated, place the sheet pan on the wire rack and insert the air fryer basket on Level 4. Close the oven door to begin cooking.
7. When cooking is complete, transfer the tofu to a serving dish. Top with the cauliflower mixture and drizzle with the reserved coconut sauce. Serve immediately.