Brown Rice and Curried Tofu Salad

Thinking about dinner on my bus ride home one night and reading Runner's World, I came across this recipe. I had almost all the ingredients and it seemed like a quick and easy meal. I was not disappointed in the tastiness nor the easiness. I modified a bit. You can eat this warm or cold, but I tried it both ways and preferred it warm.

Ingredients:
14-oz block extra firm tofu (I used firm because I had it on-hand and it was fine)
2 Tbsp olive oil, divided
1 tsp curry, divided
1 tsp salt, divided
1/3 cup shredded coconut
2 cups cooked brown rice
1 cup edamame seeds
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/2 cup halved cherry or grape tomatoes
dash black pepper

Directions:

1. Cut a 14-ounce block of extra firm tofu into 1/2-inch cubes. 
2. Toss with 1 tablespoon olive oil, 1/2 teaspoon each curry and salt, and 1/3 cup shredded coconut. 
3. Bake at 350°F for 15-30 minutes, until desired warmth and consistency is reached. 
4. Whisk 1/2 teaspoon each salt and curry into 1 tablespoon olive oil in a bowl. 
5. Add 2 cups cooked brown rice, 1 cup edamame, 1/4 cup each sunflower seeds and pumpkin seeds, 1/2 cup halved cherry tomatoes, and a bit of black pepper. 
6. Stir in the cooked tofu.

Notes:

• Serves 3
• Serve warm or cold.
• Gluten-free and vegan.
• Serve as main dish or side salad.