My most used life skill is what I learned in dance class so many years ago: Improv
It is seriously the BIGGEST tip of advice I could share when it comes to eating so vibrantly, clean: use your improvisation skills. Kale surely isn’t the first thing that comes to mind when I think “Asian-inspired” but with a little improv, it worked out perfectly. This salad is delicious, hearty and nu-citrus!
It also combines the salad and the dressing from the beginning. By massaging the kale with the oils, ginger and garlic, it breaks the leaves with a more approachable bite. And don’t worry, it’s still tough enough to handle the oil for a couple of days in the fridge!
The best plan is the plan that didn’t go according to plan.
#Lettucebowandsay “Life is an improvisation”
Kale and Tofu Salad + Sesame Ginger Dressing
Equipment
- Stove
Ingredients
For the Pan Seared Tofu:
- 1 block Tofu (extra firm)
- 2 Tbsp Sesame Oil (pure)
Start With the Kale:
- Tuscan Kale (chopped; optional: stems removed)
- 1 Tbsp EVOO
- 1 Tbsp Sesame Oil (toasted)
- 1 clove Garlic
- 2 tsp Ginger (grated)
Top it With:
- 2 tsp Tamari
- 1 Tbsp Rice Wine Vinegar
- 1/2 Avocado
- Edamame
- Pumpkin Seeds
- Scallions
- Sesame Seeds
- Orange Zest
Instructions
For the Pan Seared Tofu:
- Prep by removing the block from the packaging
- Press out all of the remaining liquid by placing block on a towel with weight on top
- Let sit for at least 10 minutes (you can move on to prepping the kale while you wait)
- Heat sesame oil in a pan
- Cut pressed tofu block into cubes or rectangles
- Sear tofu on both sides until crispy
Start With the Kale:
- Place cut/stemmed kale in a bowl and add all ingredients
- Massage generously until kale begins to wilt
Top it With:
- Add all toppings you have or want including the tofu!
- Enjoy 🙂
December Seasonal Fruits + Veggies
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