Kale and Tofu Salad + Sesame Ginger Dressing
This Asian inspired salad combines the salad and the dressing from the beginning, removing one less step from the traditional salad routine. And don't worry, the kale is tough enough to handle the oil for a couple of days!It's delicious, hearty and nu-citrus!
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 :)