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Cook rice according to package instructions
Preheat oven to 400 degrees F.
Place cubed tofu on a parchment or silicone-lined baking sheet and coat with 1 tbsp coconut oil (you may need to melt it). Top with salt and pepper.
Bake tofu for 20-25 minutes or until golden brown.
Meanwhile heat up a skillet with the other tablespoon of coconut oil over medium heat.
Add broccoli florets and 1 tbsp of water. Cover skillet to steam broccoli for 3 minutes.
Add in kale and garlic and toss to coat and cook until desired texture has been reached (3-5 minutes).
Remove broccoli and kale from skillet and set aside. Using the same skillet add coconut oil and chopped onion and cook for 5 minutes or until translucent. Add garlic and cook for 1 more minute.
Add cooked onion and garlic to a blender or food processor.
Top with remaining buddha sauce ingredients and blend until smooth. Add more water if sauce is too thick.
Divide rice between bowls and top with tofu, broccoli and kale.
Drizzle sauce on top and sprinkle with red pepper flakes if desired.