chopped kale salad with pan seared herb tofu
This hearty vegan Diced Slaw is topped with stir-fried herb tofu, brussels sprouts, apples, walnuts, and a creamy tahini dressing.
INGREDIENTS
- 1/2 cup dried quinoa or 1 cup cooked quinoa
- 1 block (~450 g) extra-firm tofu, pressed, drained and diced
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme, divided
- 1 teaspoon of cornstarch
- 1/4 teaspoon salt and pepper
- 1 tablespoon olive oil, divided
- 9-10 small Brussels sprouts, halved or quartered
- 1 bunch Lactino Kale, peeled and chopped
- 1 tablespoon of lemon juice
- 1 medium apple I used Pink Lady
- 1/3 cup chopped walnuts
- 1/4 cup dried cherries
- Miso Ginger Tahini Salad Dressing
INSTRUCTIONS
- Prepare your quinoa according to its package. Replace the recommended amount of water with vegetable broth for extra flavor.
- In an airtight bowl, add the cornstarch, garlic powder, 1/2 teaspoon dried thyme, salt and pepper and mix well. Add the tofu, cover your bowl and tap to completely coat the tofu.
- Heat a large skillet over medium-high heat and then add half your oil and let it heat for a minute. Add your tofu pieces to fit in a single layer, then let them cook undisturbed for about 3 minutes or until the tofu turns golden, then turn over and cook on the opposite side for another 3 minutes or until the tofu is dry.
- Add your Brussels sprouts and remaining thyme to the pan. Continuing to stir occasionally, let the Brussels sprouts begin to brown lightly and brown for 4-5 minutes on each side. After cooking as desired, remove from the stove and prepare the cabbage.
- Add the cabbage, lemon juice, and a pinch of salt to a large mixing bowl and rub the cabbage lightly until it turns a darker green color and becomes soft.
- Now pack your salad. Top your greens with a quinoa and tofu mix and have a good shot at combining. Serve your salad mix with additional toppings, including sliced apples, pecans, and dried cherries. Then pour the sauce over it and serve.
NOTES
- Massage your cabbage. If you leave your cabbage as is after washing it, it won’t taste much other than bitter. To help break it down and make it softer and more enjoyable, be sure to rub the cabbage leaves well to help break up some of the fiber.
- Change textures. I love the soft bites of the kale along with the chewy tofu and the crunchiness of the pecans and apple slices. Add a creamy element like a dressing or some diced avocado.
- throughout the season. If you have noticed, there are spices used in every step of this salad. Doing so ensures that every bite is filled with flavor.
- to store. If you’re saving it for meal prep, store the kale, tofu, and Brussels sprouts and quinoa in one bowl and your toppings in another. Wait to slice your apple until when you plan to enjoy your salad. Then pour the sauce you prepared on it. Your ingredients should be well stored in the refrigerator for up to 3-4 days.
